quinoa and roasted mini pepper salad with crispy chickpeas, roasted red onion, feta, dill, and honey lemon vinaigrette! I know we are all about holiday recipes right now, but I feel like we need some love for the in between meals!! this kind of dish is what I eat often: a mix of veggies, grains, and whatever protein and extras I have at home! this viral fave is from last year and is SOOO simple!! RECIPE (serves 2) Salad 1 lb sweet mini peppers, stems removed and cut in half crosswise 1 small red onion, peeled and cut into wedges 1 (14 oz) can chickpeas, rinsed and drained Olive oil Salt & pepper 2 cups cooked quinoa 1/4 cup feta, crumbled 1/8 cup roughly chopped dill Honey Lemon Vinaigrette 3 tbsp olive oil 3 tbsp red wine vinegar Juice of 1 lemon 2 cloves garlic, minced 1 tsp honey 1/2 tsp oregano Pinch of salt & pepper 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. Prepare dressing by whisking together ingredients in a small bowl. 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!
