Just because the weather is cooling doesn’t mean that salads are off the menu, especially when they are like this tasty, hearty and healthy quinoa salad with roasted green beans and red peppers! I always enjoy making salads like this and they are super easy to make! I usually like to start with a rice, whole grain or quinoa and then I add some in season vegetables like green beans and red peppers followed optionally with a bean, some cheese, nuts and a dressing and in no like you have tasty salad that eats like a meal! When it comes to the vegetables, I often like to roast them as roasting helps bring out more of their flavour and in this case both green beans and red peppers are particularly nice when roasted. This roasted green bean and red pepper quinoa salad is definitely a great way to enjoy salads this fall!
Roasted Green Bean Red Pepper Quinoa Salad
A quinoa salad with roasted red peppers, roasted green beans and feta in a balsamic vinaigrette.
- 2 red bell pepper, cut in half and seeds removed
- 1 pound green beans, trimmed and cut into bite sized pieces
- 1 tablespoon oil
- 1/2 teaspoon thyme, chopped
- salt and pepper to taste
- 1 cup quinoa, well rinsed
- 1 3/4 cups water (or vegetable broth)
- 1/4 cup feta, crumbled
- 1/4 cup walnuts, coarsely chopped and toasted
- 1/4 cup balsamic vinaigrette
- 1/2 teaspoon thyme, chopped
- Place the red peppers on a baking sheet with the cut side facing down, broil until the skins are blackened, about 10 minutes, place in a sealable container and let ‘steam’ for 20 minutes before pinching the skins off and slicing into 1/2 inch pieces.
- Meanwhile, toss the green beans in the oil, thyme, salt and pepper, place them on a baking sheet in a single layer and roast in a preheated 400F/200C oven until they start to caramelize, about 30 minutes, flipping them half way through.
- Meanwhile, bring the water and quinoa to a boil, reduce the heat and simmer, covered, until the quinoa is tender and has absorbed the water, about 15-20 minutes, remove from heat and let sit for 5 minutes, covered.
- Mix everything and enjoy.
Note: Use 1 3/4 cups of water if your quinoa is pre-rinsed and you do not rinse it.
Option: Use farro instead of quinoa (1 cup farro + 2 cups water & simmer for 20 minutes).
Option: Use goat cheese or blue cheese instead of feta.
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I love all the roasted veggies in this! looks like the perfect healthy meal!
Marian (Sweetopia) says
Melanie @ Carmel Moments says
Looks tasty and healthy!
Love everything about this salad!
A SPICY PERSPECTIVE says
Heather Christo says
After a night of mini-candy bars, this is exactly what I am craving!!
I could eat this for dinner every night!
ashley - Baker by Nature says
What a beautifully colorful salad!!!
Julie @ Table for Two says
This is so beautiful and colorful! Love the quinoa healthiness 🙂
Katrina @ Warm Vanilla Sugar says
Mmm such a fab salad! I love all the ingredients in there!
This hearty, veggie-full salad makes me so happy!
Chung-Ah | Damn Delicious says
Gorgeous salad! I love the use of quinoa and veggies in this!
[email protected] says
Love it! Love quinoa salads and love hearty filling salads! I just made Mediterranean Quinoa salad and who cares it's fall.;) I agree. I'm tired of pumpkin.:)
Sylwia P. says
Looks delicious! Now I know, what I'm going to eat this evening! 🙂
Tina @ Tinas Chic Corner says
I've just started cooking with quinoa and I love the ingredients and flavors you used with it. I'd definitely eat this salad all year long. 🙂
Tried it tonight for dinner and LOVED it! Flavorful with those roasted red peppers and my new favorite way to eat green beans! Thanks for an awesome recipe!
Emily Nevill says
Made this for dinner tonight and it was delicious! My husband declared it a new favorite. I decided to add a bit of roasted paprika and red pepper flakes to the green beans for a bit of extra flavor. Thanks for another great recipe!
Just made this tonight and it was absolutely delicious! I missed the balsamic vinegar by accident, but my husband raved about how tasty it was anyway. Thanks for sharing!!
Kathy Kania says
I'm thinking about making this for Thanksgiving. Is it to be served warm, cold, or room temperture? If I were travel it, would I put it all together first? Dressing and all?
Kathy Kania: I usually serve this warm but I also enjoy the leftovers cold from the fridge! (It also reheats well!) You can keep the dressing separate if travelling with the salad at room temperature. Enjoy!
Dawn Reis says
I made this every Thanksgiving. My family loves it.