Roasted Pepper Quinoa Salad

  • Prep Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings



Cook quinoa according to package directions, replacing 1 cup water with orange juice. Set aside to cool. 

Drain the peppers and finely dice them. In a pan over medium heat, toast the pine nuts until golden, about 5 minutes. Set aside to cool.

In a bowl, whisk together the olive oil and vinegar. Add the quinoa, peppers, pine nuts, cucumber, tomato and basil. Mix well and season with salt and pepper to taste. Serve at room temperature.