What ingredients are needed for a roasted red pepper salad?

Essential ingredients include sweet red mini peppers, red onion, chickpeas, quinoa, olive oil, kosher salt, fresh herbs such as dill and parsley, and a spicy lemon vinaigrette made with lemon juice, honey, cayenne pepper, garlic, and cumin. Optional ingredients like feta cheese or capers enhance flavor and texture.

How do you roast red peppers for a salad?

Preheat your oven to 450°F. Quarter the peppers and remove stems and seeds. Place them cut side down on parchment-lined baking sheets. Roast for 25-30 minutes until skin is blistered and slightly charred. This roasting adds sweetness and depth to the peppers, perfect for salad.

How can I easily peel roasted peppers?

After roasting, transfer peppers to a covered bowl or plastic bag for 20-30 minutes. The steam will loosen the skins, making them simple to peel by hand without losing the flesh, resulting in a smooth and tender texture in your salad.

Can I use green peppers in this salad?

Green peppers are less sweet and more bitter than red, yellow, or orange varieties, which is why they are not recommended. Using sweeter peppers enhances both the color and flavor of the roasted red pepper salad.

Roasted Red Pepper Salad: Savory Italian Recipe

Name: Savory Italian Roasted Red Pepper Salad Recipe: A Flavor-Packed Delight
Prep time: 25 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 3/4 cup dry quinoa; 8 mini red peppers, quartered, stems and seeds removed; 1 small red onion, cut into wedges; 1 can chickpeas, drained and rinsed; Olive oil; Kosher salt; 1/4 cup roughly minced dill; 1/4 cup roughly minced parsley; Optional: Feta cheese or capers for garnish; 1/4 cup olive oil; 1/4 cup lemon juice; 1 to 2 tablespoons honey; 1/4 teaspoon kosher salt, plus more as needed; 1/4 teaspoon cayenne pepper; 1/4 teaspoon garlic granules or 1 minced garlic clove; 1/4 teaspoon cumin; Optional: 1 sprig fresh basil or thyme as additional garnish

Ingredients

Scale

3/4 cup dry quinoa
8 mini red peppers, quartered, stems and seeds removed
1 small red onion, cut into wedges
1 can chickpeas, drained and rinsed
Olive oil
Kosher salt
1/4 cup roughly minced dill
1/4 cup roughly minced parsley
Optional: Feta cheese or capers for garnish

Spicy Lemon Vinaigrette:
1/4 cup olive oil
1/4 cup lemon juice
1 to 2 tablespoons honey
1/4 teaspoon kosher salt, plus more as needed
1/4 teaspoon cayenne pepper
1/4 teaspoon garlic granules or 1 minced garlic clove
1/4 teaspoon cumin
Optional: 1 sprig fresh basil or thyme as additional garnish

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat the oven to 450°F and line a large baking sheet or two medium trays with parchment paper.
2. Cook quinoa using a 1:2 quinoa-to-water ratio. Bring to a boil, reduce heat, and let simmer for 10-12 minutes until water is absorbed. Cover and steam for 10 minutes off the heat.
3. Arrange peppers, onion, and chickpeas separately on the baking sheet. Drizzle with olive oil and sprinkle with kosher salt. Roast for 25-30 minutes until peppers and onions are slightly charred, and chickpeas are golden and crispy.
4. Combine vinaigrette ingredients in a jar, adjusting honey and salt to taste.
5. In a large bowl, mix cooked quinoa, roasted vegetables, chickpeas, dill, and parsley. Add half of the dressing and toss. Serve warm with additional dressing and salt as desired.

Notes

🌶️ Use sweet red, yellow, or orange peppers for better flavor and presentation; avoid green peppers.
🍳 Steam-roasting the peppers enhances their flavor and makes peeling easier.
🥗 Store salad for up to 4 days in the fridge; reheating instructions included.

Prep Time: 15 minutes
Steam Time: 10 minutes
Cook Time: 30 minutes
Category: Salad
Method: Roasting
Cuisine: Italian
Diet: Vegetarian

Nutrition

Serving Size: 1 serving
Calories: Estimated using a nutrition app
Sugar: Varies with honey adjustment
Sodium: Depends on salt preference
Fat: Healthy fats from olive oil
Saturated Fat: Low
Unsaturated Fat: High in monounsaturated fat
Trans Fat: None
Carbohydrates: Rich in complex carbs
Fiber: High fiber content
Protein: Over 25 grams of plant protein
Cholesterol: None