Recipe for quinoa salad with bell pepper, cucumber, and tomato dressing
Luxury lunch or quick dinner…? Meal salads are always a hit!
Here you get a hearty and delicious quinoa salad with tomato, cucumber, bell pepper, and arugula – all tossed in a flavorful tomato/pesto dressing and topped with creamy feta.
I use cooked quinoa in the salad, and they do take a bit of time to cook. But you can cook them in advance and keep them in the fridge – that way you always have some ready for a quick salad. Otherwise, you can actually buy them ready-cooked and ready to use in small cans. Bonduelle makes the ready-cooked quinoa, so if you don’t want to cook them, you can just keep an eye out for those small cans.
No matter what, you get a really delicious salad with lots of flavor and a great mix of crispy, soft, fresh, spicy, and creamy…
If you’re not into arugula, you can simply swap it out for spinach or another type of salad…
Quinoa salad with bell pepper, cucumber, and tomato dressing
Equipment
- Pot
- Cutting Board
- Knife
- Bowl
Ingredients
- 135 gram Quinoa cooked
- 1 pcs. Red bell pepper diced
- 1/2 pcs. Cucumber diced
- 125 gram Cherry Tomatoes cut into quarters
- 1 handful Arugula or spinach
- 100 gram Feta crumbled
Tomato Dressing
- 15 gram Tomato Puree
- 16 gram Pesto red
- 2.3 gram Paprika
- Salt and Pepper
- 5 gram Lemon Juice
Instructions
- First, mix the dressing together and adjust the seasoning.
- Toss it with the vegetables and salad. Arrange on a platter or plates, top with feta, serve