Grilled Red Peppers, Feta and Quinoa Salad

Name: Grilled Red Peppers, Feta and Quinoa Salad
Total time: 15 min
Yield: 4 persone
Ingredients: 2 red peppers (about 400 g); 200 g quinoa; 200 g feta; 2 sprigs fresh oregano; 2 tbsp extra virgin olive oil; Salt and pepper, to taste; De Nigris Platinum Label Balsamic Vinegar, to drizzle

Cold Recipes

Home Flavor and wellness Recipes Grilled Red Peppers, Feta and Quinoa Salad

Ingredients for 4 people

2 red peppers (about 400 g)
200 g quinoa
200 g feta
2 sprigs fresh oregano
2 tbsp extra virgin olive oil
Salt and pepper, to taste
De Nigris Platinum Label Balsamic Vinegar, to drizzle

For the recipe

Pre-heat grill (or oven to 200 degrees C)

Remove stems and seeds from peppers, and cut into strips. Drizzle peppers with oil, season with salt and pepper, and arrange skin-side-up on grill or baking tray. Grill, (or roast in oven) until peppers are soft and the skins are browned, but not burnt.

Rinse the quinoa in a sieve under cold water, place it in a large saucepan and cover with at least 400 ml of water. Bring to the boil and cook for 2 minutes. Once cooked, leave it to cool and absorb the water for 15 minutes.

Place the cooked quinoa and oil in a large bowl and fluff with a fork. Add peppers, crumbled feta and oregano leaves. Drizzle with De Nigris Platinum Label Balsamic Vinegar and serve.