Roasted Pepper & Caramelized Onion Quinoa Salad

Ingredients

  • FOR THE SALAD:
  • 1-½ cup Uncooked Quinoa
  • 3 cups Water
  • 1 dash Salt
  • 3 cups Baby Spinach
  • 1 whole Yellow Onion, Coarsely Chopped
  • 2 Tablespoons Grapeseed Or Olive Oil
  • + 11 more ingredients
    • ⅛ cups Liquid, Such As Vegetable Stock Or Water
    • 3 cloves Garlic, Minced
    • ¾ cups Pitted Kalamata Olives, Chopped In Thirds
    • ½ cups Walnuts, Chopped
    • 1-½ cup Roasted Bell Peppers (I Use Jarred), Coarsely Chopped
    • FOR THE DRESSING:
    • 1 Tablespoon Lemon Juice
    • 3 Tablespoons Pomegranate Or Raspberry Vinaigrette
    • 2 Tablespoons Apple Cider Vinegar
    • 2 Tablespoons Grapeseed Or Olive Oil
    • ¼ teaspoons Salt, Or To Taste

Begin by preparing your quinoa. I find a 2:1 ratio of water to quinoa works best for me when I prepare quinoa. But some use a 1.5 to 1 ratio. I read a tip that rinsing the quinoa, soaking it for 10 minutes then straining it before cooking makes it very light and fluffy. Sometimes I do this step, ...

View full recipe at SpringPad

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