sweet pepper salad
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sweet pepper salad
Ingredients
Scale
- bag of sweet peppers
- red onion
- 1 can of garbanzo beans
- 2 cups cooked quinoa
- fresh dill
- arugula
- feta cheese
dressing:
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 2 teaspoon dijon mustard
- 1 teaspoon oregano
- 2 teaspoon honey
- salt and pepper
- 2 garlic cloves, minced or grated
Instructions
- Preheat oven to 425 and cook 2 cups of quinoa (I like to use my instant pot!)
- Slice peppers into rings, roughly chop 1/4 of a red onion, rinse garbanzo beans, and add to a bowl. Add 1/4 cup avocado oil, salt, pepper, garlic powder, and your favorite herbs.
- Add the veggies to the oven for about 15 minutes. While that’s cooking, make your dressing.
- Remove the veggie tray from the oven and mix, they will likely need about 10-15 more minutes!
- Once quinoa is cooked and cooled, veggies are done, and dressing is mixed, it’s time to assemble! Start with arugula on the bottom of the bowl, add 1-2 cups of quinoa, roasted veggies, crumbled feta, chopped dill, and the dressing.
- Mix and enjoy!
This is a great option for meal prep. I make it on the first day and add all of the dressing, which soaks into the quinoa and might be better on day 2 or 3.