Home Gluten-FreeVibrant Roasted Red Pepper and Quinoa Salad with Creamy Avocado Dressing
Gluten-FreeQuick & Easy (30-Min)Soups & SaladsVegetarian

Vibrant Roasted Red Pepper and Quinoa Salad with Creamy Avocado Dressing

by Linda
written by Linda
Jump to Recipe Print Recipe

This Roasted Red Pepper and Quinoa Salad is a colorful and nutritious dish that’s perfect for lunch or as a side at dinner. The combination of sweet roasted red peppers, protein-packed quinoa, and creamy avocado dressing creates a delightful medley of flavors and textures.

The creamy dressing is made with ripe avocados, adding healthy fats and a luscious texture that elevates the salad. This dish not only tastes great but is also packed with vitamins and minerals, making it a wholesome choice for your table.

Vibrant Roasted Red Pepper and Quinoa Salad with Creamy Avocado Dressing

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 350 calories 15g fat
Rating: 5.0/5
( 1 voted )
Pin
Print

Ingredients

INGREDIENTS

  • 1 cup quinoa, rinsed
  • 2 red bell peppers
  • 2 tablespoons olive oil
  • Salt and pepper, to taste
  • 1/4 cup fresh parsley, chopped
  • 1 avocado
  • 1 tablespoon lime juice
  • 1/4 cup Greek yogurt
  • 1 clove garlic, minced
  • 1/4 teaspoon cumin
  • 1/4 teaspoon paprika

Instructions

  1. Preheat the oven to 425°F (220°C).
  2. Slice the red bell peppers in half and remove the seeds. Place them cut-side down on a baking sheet.
  3. Drizzle with olive oil and season with salt and pepper. Roast in the oven for 20-25 minutes, or until the skins are charred and blistered.
  4. While the peppers are roasting, cook the quinoa according to package instructions. Typically, this involves combining 1 cup of quinoa with 2 cups of water and simmering for about 15 minutes until fluffy.
  5. Once the peppers are roasted, let them cool slightly before peeling off the skins. Chop them into bite-sized pieces.
  6. In a blender, combine the avocado, lime juice, Greek yogurt, garlic, cumin, and paprika. Blend until smooth and creamy, adding a bit of water if needed to reach desired consistency.
  7. In a large bowl, combine the cooked quinoa, roasted red peppers, and chopped parsley. Drizzle with the avocado dressing and toss gently to combine.
  8. Serve the salad immediately or chill in the refrigerator for 30 minutes for a refreshing cold dish. Enjoy!

Notes

Storage: This salad can be stored in an airtight container in the refrigerator for up to 3 days. The dressing can be made ahead of time and stored separately to keep the salad fresh.

To save time, you can roast the red peppers in bulk and store them in the fridge for later use. If you’re short on time, feel free to use jarred roasted red peppers for convenience.

For added protein, consider tossing in some chickpeas or grilled chicken. This salad can be served warm or cold, making it a versatile option for meal prep!

I'm Linda, a health professional and food writer sharing tested, easy-to-follow recipes made from simple ingredients.

You may also like

Decadent Cinnamon-Roll French Toast Bake with Creamy Glaze

Creamy Caramelized Banana-Pecan Overnight Oats

Chilled Spiced Chai-Coconut Cream Frappe Delight

Refreshing Tropical Ginger-Lime Sparkler

Indulgent Matcha-Mint Chocolate Tart with a Creamy Filling

Irresistible Orange-Creamsicle Cheesecake Bars

Exquisite Pistachio-Rosewater Brownies with a Floral Twist

Decadent Silky Nutella-Hazelnut Crêpe Stack

Luscious Lavender-Lemon Mini Bundt Cakes

Vibrant Crunchy Watermelon Radish Salad with Zesty Citrus...

Leave a Comment

Save my name, email, and website in this browser for the next time I comment.

Close