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Recipe: Quinoa and Grilled Pepper Salad

Pair this grilled pepper salad with grilled pork tenderloin for a fresh dinner tonight!

Ingredients

  • 1 ¼ cups rinsed quinoa
  • 3 yellow or orange bell peppers, quartered
  • 1 cup fat-free Greek yogurt
  • 2 teaspoons extra-virgin olive oil
  • 1 tablespoon tahini
  • 1 teaspoon soy sauce
  • ½ teaspoon ground cumin
  • ¼ cup chopped fresh cilantro
  • ¼ cup chopped parsley
  • 3 scallions, chopped

Directions

  1. Prepare grill for cooking.
  2. Bring 2 ½ cups water to a boil with ½ teaspoon salt (kosher or fine) in a 3-quart saucepan.
  3. Add quinoa and simmer, covered, until water is absorbed and quinoa is tender, 16 to 20 minutes.
  4. Remove pan from heat and let quinoa stand, covered, 5 minutes.
  5. Spoon quinoa onto a large rimmed baking sheet, spreading it in a single layer, and let it cool to room temperature.
  6. While quinoa is cooking, grill bell peppers on a well-oiled rack set 5 to 6 inches over glowing coals until slightly softened, about 4 minutes on each side.
  7. Cut bell peppers crosswise into thin strips.
  8. Whisk together yogurt, oil, tahini, soy sauce and cumin in a large bowl.
  9. Stir in quinoa, bell peppers, cilantro, parsley, scallions and salt and pepper to taste.

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