Quinoa Salad

Quinoa and roasted mini pepper salad with crispy chickpeas, roasted red onion, feta, dill, and honey lemon vinaigrette!

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 425 F. Line a baking sheet with parchment paper, and add peppers, onion, and chickpeas. Drizzle with olive oil and sprinkle with salt and pepper, and bake for 25-30 minutes or until chickpeas are crispy and peppers have just begun to char.

Step 2

Prepare dressing by whisking together ingredients in a small bowl.

Step 3

Add the quinoa, peppers, onions, chickpeas, feta, and dill to a large bowl. Toss with the dressing, and serve warm or cold with an extra sprinkle of feta and dill on top!