A healthy vegetrain salad, full of proteins and easy to make. The Grilled Red Peppers, Feta and Quinoa Salad is perfect for a quick and light lunch or as a delicious addition to a dinner party menu. Try it with a drizzle of De Nigris Balsamic glaze.
Ingredients for 4 People
- 2 red peppers
- 7 oz. quinoa
- 7 oz. feta cheese
- 2 fresh oregano springs
- Olive oil, to taste
- Salt and pepper, to taste
- De Nigris Balsamic galze, to taste
For the recipe
Cut peppers into thin slices, drizzle with oil, salt and pepper.
Adjust peper on a baking tray, with the skin facing downwards, cook until soft and slightly toasted.
Wash the quinoa under cold water, place it in an pot and cover with water – at least double the quinoa’s weight – boil and cook for 2 minutes. Once ready, leave it to cool for 15 minutes.
Place the quinoa with oil in a bowl and fluff with a fork. Add peppers, feta cheese in cubes and oregano. Garnish with De Nigris Balsamic glaze.
