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    You are in: Home / Recipes / Roast Capsicum (Bell Peppers) and Quinoa Salad Recipe
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    Roast Capsicum (Bell Peppers) and Quinoa Salad

    Roast Capsicum (Bell Peppers) and Quinoa Salad. Photo by PaulaG

    1/1 Photo of Roast Capsicum (Bell Peppers) and Quinoa Salad

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    **Jubes**'s Note:

    Based on a recipe by Chef Dominique Rizzo , seen on Ready Steady Cook. Try adding in some other grilled veges- corn, eggplant or some fresh chopped tomato Nice served with grilled chicken or meats

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Char grill whole capsicums by holding them over a gas flame until charred all over or by placng them on a hot grill pan. When cooled a little, peel and discard the skins. Thinly slice the flesh into strips.
    2. 2
      Rinse the quinoa grains, as you would rice.
    3. 3
      Bring a medium saucepan of water to the boil. Add the quinoa and reduce the heat to a gentle simmer. Cover the saucepan and cook for 10 minutes or until the quinoa is tender, drain.
    4. 4
      Combine the cooked quinoa, red onion and shredded basil in a bowl and season to taste with salt and pepper.
    5. 5
      Heat the oil in a frying pan over medium heat. Add the thinly sliced white onion and cook until softened. Add the roasted capsicum strips and season with salt and pepper.
    6. 6
      Spread the mixed herbs over a serving plate.Squeeze over the lemon juice. Top with the quinoa , onion and capsicum strips. Serve.

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    Ratings & Reviews:

    • on February 13, 2012

      45

      We really enjoyed the fresh flavors. I used a combination of flat leaf parsley, mint and sage. I look forward to giving this a try when I have fresh basil on hand. Made for Aussie Swap.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Roast Capsicum (Bell Peppers) and Quinoa Salad

    Serving Size: 1 (152 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 149.7
     
    Calories from Fat 45
    30%
    Total Fat 5.0 g
    7%
    Saturated Fat 0.6 g
    3%
    Cholesterol 0.0 mg
    0%
    Sodium 6.1 mg
    0%
    Total Carbohydrate 22.3 g
    7%
    Dietary Fiber 4.1 g
    16%
    Sugars 5.1 g
    20%
    Protein 4.3 g
    8%

    The following items or measurements are not included:

    mixed herbs

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