Updated 8th October 2024

RECIPE: Red Pepper Quinoa Salad

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    This is a recipe from my new book, The Food for Life Cookbook.

    This recipe is economical in its use of ingredients, as two of the three elements you need for the dressing also appear in the salad. The peppers have more vitamin C than an orange, and the protein and fibre content of quinoa is far superior to that of rice. Choose any colour of quinoa that you fancy—or a mix to boost your plant count.

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    Serves: 2
    Preparation Time: 15 minutes
    Plant Count: 7
    Fibre: 10–15g per serving
    Diet: Vegan

    Ingredients

    • 120g cooked quinoa (4.2 oz)

    • 160g frozen peas, defrosted (5.6 oz)

    • 70g olives, halved (2.5 oz)

    • 2 roasted red peppers from a jar, thinly sliced

    • 60g hazelnuts, roughly chopped (2.1 oz)

    • 2 tbsp sauerkraut

    • ½ portion Sauerkraut Dressing (see page 266)

    • Salt and black pepper

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    Method

    1. Put all of the ingredients in a bowl along with the dressing and toss to coat. Season to taste with salt and pepper.

    Tips and Techniques

    1. Customise the nuts: If you don’t have hazelnuts, walnuts or almonds can be used as substitutes.

    2. Meal prep: This salad can be prepared in advance and stored in the fridge for up to 3 days, making it a great option for meal prep.

    3. Protein boost: Add tempeh crumble or feta cheese for an extra hit of protein and flavour.

    FAQs

    Can I use other grains instead of quinoa?

    Yes, you can substitute quinoa with couscous, bulgur wheat, or even brown rice if you prefer.

    What other vegetables can I add?

    You can add fresh spinach, kale, or cucumbers for extra greens and crunch.

    Can I make this salad vegan?

    Yes! The salad is already vegan, but ensure you use the Sauerkraut Dressing or Kimchi Dressing and avoid adding feta if you're looking to keep it plant-based.

    How long will leftovers last?

    Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

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