Quinoa Salad with Bell Peppers and Cherry Tomatoes
This is along the lines of a Tabbouleh salad, but has no cucumber, onion, or mint.
Instead, the focus of this salad is on the delicious late summer taste of peppers and tomatoes.
2 c. cooked and cooled quinoa
2 green, red, or mixed bell peppers, diced
1 c. halved cherry tomatoes
¼ c. chopped toasted pecans
1-2 Tbsp. snipped parsley or carrot tops, optional
2 Tbsp. olive oil
1 Tbsp. apple cider vinegar
1/2 - 1 tsp. honey
Salt and pepper
Combine the quinoa, peppers, tomatoes and pecans in a bowl. Whisk together the other ingredients and toss the salad.
Recipe created or adapted by Liz Talley, Urban Graze
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