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What Makes This Recipe Unique
Full of vibrant flavors and healthy ingredients. It’s light yet satisfying, making it perfect for any meal. The combination of fresh vegetables and quinoa provides a great balance of protein and fiber.
Tips From The Kitchen
- Rinse quinoa well before cooking to remove any bitterness.
- Use vegetable broth instead of water for extra flavor.
- Let the quinoa cool completely before tossing with other ingredients to keep the salad fresh.
- Use vegetable broth instead of water for extra flavor.
- Let the quinoa cool completely before tossing with other ingredients to keep the salad fresh.
Directions
Lightly heat some oil in a large skillet over medium-high heat. Toss in the onions and all three peppers—red, green, and yellow—and cook them, stirring often, for about 5 minutes until they start to soften. Add the garlic and cook for another couple of minutes until fragrant. Next, stir in the quinoa, vegetable stock, and tomato puree. Bring everything to a gentle boil, then reduce the heat to low, cover the pan, and let it simmer for about 20 minutes, or until the quinoa is tender and has absorbed the liquid. Once the quinoa is cooked, mix in the diced tomatoes and sprinkle in some Italian seasoning. Give it a good stir and cook just until everything is heated through. Then it’s ready to serve!
Perfect Side Pairings
Serve this salad chilled or at room temperature. It pairs wonderfully with grilled chicken or fish. You can also enjoy it as a standalone meal or as a side dish alongside Mediterranean dips like hummus or tzatziki.
Food Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. To keep the salad fresh, add any dressing just before serving. If the quinoa absorbs too much liquid, fluff it with a fork before eating.
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