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Quinoa salad with roasted peppers

Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Servings: 1


  • 1 cup quinoa
  • Half of red pepper
  • Half of green pepper
  • a handful of cherry tomatoes
  • pine nuts
  • low fat white cheese (I use Apetina 10%)
  • half of avocado
  • mixed salad leaves
  • half of a lemon
  • extra virgin olive oil
  • salt as required


  • Wash quinoa and cook in twice as much of water for 20-25mins.
  • Roast peppers on 180-200 degrees Celsius for 20-25 mins or until they get soft enough.
  • Prepare salad: Put mixed salad leaves in a bowl, add cherry tomatoes, avocado pieces, a dash of extra virgin olive oil and a pinch of salt. Mix all together.
  • Squeeze half of a lemon to be ready for the meal once everything is finished.
  • When peppers are almost done, add a handful of pine nuts to roast them for a few minutes. Be careful not to make them too brown.
  • Once the quinoa is ready, make sure all the water has evaporated. Add some olive oil, a little bit of salt and 1/4 of a squeezed lemon juice.
  • Put cooked quinoa on a plate (or a plastic container ready for work) together with roasted peppers and pine nuts. Add a mixed salad, pour the rest of the lemon juice on top and add low-fat white cheese pieces.
  • If you are making this meal for work, leave the lemon out and take it to work with you to squeeze it onto a meal just before you eat.


You can add other vegetables to this salad as well, such as grated carrots and beetroot.