Put a salad of quinoa, red bell peppers and toasted pecans on the table for an easy, hearty meal.
| Level: | Easy |
| Total: | 25 min |
| Active: | 10 min |
| Yield: | 4-6 |
Ingredients
- Kosher salt and freshly ground black pepper
- 1 cup quinoa
- 1 clove garlic
- 2 red peppers, stemmed, seeded and thinly sliced
- 1/2 cup fresh flat-leaf parsley, roughly chopped
- 1/2 cup toasted pecans
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon cider vinegar
- 1/4 teaspoon ground cinnamon
Instructions
- Bring a large pot of salted water to a boil.
- Cook the quinoa in the boiling water until the grains are tender and begin to open, about 20 minutes; drain and put in a large bowl.
- Mash the garlic with a pinch of kosher salt and add to the bowl with the quinoa. Add the peppers, parsley, pecans, oil, vinegar, cinnamon and a couple grinds of black pepper. Toss to combine.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 217 |
| Total Fat | 12 g |
| Saturated Fat | 1 g |
| Carbohydrates | 22 g |
| Dietary Fiber | 4 g |
| Sugar | 2 g |
| Protein | 5 g |
| Cholesterol | 0 mg |
| Sodium | 207 mg |