Roast Capsicum (Bell Peppers) and Quinoa Salad

Total Time
Prep 20 mins
Cook 20 mins

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

Ingredients Nutrition


  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. Rinse the quinoa grains, as you would rice.
  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. Combine the cooked quinoa, red onion and shredded basil in a bowl and season to taste with salt and pepper.
  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. Spread the mixed herbs over a serving plate.Squeeze over the lemon juice. Top with the quinoa , onion and capsicum strips. Serve.


Most Helpful

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.

PaulaG February 13, 2012

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