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

All rights reserved©

#salad