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grilled pepper salad
Sep 23, 2016 OHIOHEALTH
Recipe: Quinoa and Grilled-Pepper Salad

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


1 1/4 cups pre-washed 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
1/2 teaspoon ground cumin
1/4 cup chopped fresh cilantro
¼ cup chopped parsley
3 scallions, chopped


1. Prepare grill for cooking.

2. Bring 2 1/2 cups water to a boil with 1/2 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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