Tuesday, September 3, 2013

Sweet Pepper Quinoa salad

Vegan Salad Challenge Day 2
I needed something simple and saw these sweet peppers at Target today.  I have never had them before so they seemed perfect. 

Quinoa (makes extra for the week)
1 cup quinoa, rinsed
2 cups vegetable broth
1 TBLS dried garlic
1 bay leaf
Per serving of quinoa add:
sweet peppers
1/2 TBLS balsamic vinegar
Mural of flavors (similar to a lemon pepper)
2 TBLS chopped pecans
Cook quinoa in the vegetable broth with the dried garlic and bay leaf.  Once it boils, change to low and simmer for 15 minutes.  Remove from the heat and allow to sit covered for 5 minutes.
Saute or grill the sweet peppers until tender.  Add the pecans and saute for another minute.  Add the sweet pepper and pecans to a serving of quinoa (about 3/4 cup of quinoa).  Drizzle the balsamic vinegar over the top.  Sprinkle with Mural of Flavors and Pepper to taste.

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