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Roasted Red Pepper Quinoa Salad: Vegan Meal Prep

Roasted Red Pepper Quinoa Salad

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4

Ingredients
  

  • 1 cup Quinoa Rinsed under cold water
  • 2 cups Water Or vegetable broth
  • 15 oz Chickpeas Canned, drained, rinsed, and dried
  • 2 large Red Bell Peppers Chopped into 1-inch pieces
  • 1 medium Red Onion Chopped into 1-inch pieces
  • 3 tbsp Olive Oil Divided use
  • 2 tbsp Lemon Juice Freshly squeezed
  • 2 cloves Garlic Minced
  • 1/4 cup Fresh Dill Finely chopped
  • 1/4 cup Fresh Parsley Finely chopped
  • 1 tsp Salt Divided use
  • 1/2 tsp Black Pepper Divided use

Instructions
 

  • Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  • Rinse the quinoa under cold water. In a medium saucepan, combine the quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the liquid is absorbed. Fluff with a fork and let cool.
  • Drain, rinse, and thoroughly dry the chickpeas. Chop the red bell peppers and red onion into 1-inch pieces.
  • Spread the chickpeas, red bell peppers, and red onion onto the prepared baking sheet. Drizzle with 1 tablespoon of olive oil, and sprinkle with half of the salt and black pepper. Toss to coat evenly.
  • Roast in the preheated oven for 25-30 minutes, or until the chickpeas are crispy and the vegetables are tender with slightly charred edges.
  • In a small bowl, whisk together the remaining 2 tablespoons of olive oil, lemon juice, minced garlic, and the remaining salt and black pepper to create the dressing.
  • In a large serving bowl, combine the cooled quinoa, roasted chickpeas, roasted red bell peppers, roasted red onions, freshly chopped dill, and parsley.
  • Pour the dressing over the salad and toss well to combine. Serve immediately or divide into airtight containers for meal prep.