This simple salad is packed full of flavor and makes the perfect accompaniment to pretty much any summer dish. If you’re ever asked to bring a salad or side dish for a potluck, throw this together… I’m 99% sure that no one else will show up with the same dish as you 😉
I’ll tell you a little secret though – this dish is also perfect alone as a main. I meant to grill some chicken to go with it, but sometimes I just run out of gas at the end of the day. This was one of those days. So we each had nice, large bowls of this instead. Perfect 🙂
Easy Quinoa with Roasted Mini Bell Peppers
4 cups low sodium chicken or vegetable broth
2 cups quinoa
3 cloves garlic, minced
1/4 cup garlic olive oil, divided
1 package mini bell peppers
salt and freshly ground pepper, to taste
4 ounces feta cheese, crumbled
2 tablespoons flat leaf parsley, chopped
- Bring chicken broth to a boil in a large pot over high heat. Add in quinoa and garlic. Reduce heat to medium-low and cover pot. Simmer until chicken broth is absorbed, about 20 minutes.
- Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Place peppers in skillet in a single layer and cook until blistered on all sides. Set aside in a large bowl.
- Add quinoa to bowl along with remaining olive oil, salt and pepper. Toss to combine. Top dish with feta and parsley and serve.