How to Make a Roasted Red Pepper and Walnut Quinoa Bowl

Simple Summary

This vibrant Roasted Red Pepper and Walnut Bowl combines smoky roasted peppers with crunchy walnuts atop a bed of hearty quinoa, creating a nutritious and flavorful vegetarian meal.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 4
• Difficulty: Intermediate

Ingredients

• 1 cup quinoa, rinsed
• 2 cups water
• 2 large red bell peppers
• 1/2 cup walnuts, roughly chopped
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 clove garlic, minced
• 1/4 cup fresh parsley, chopped
• 1/4 cup feta cheese, crumbled
• Salt and freshly ground black pepper to taste
• 1 lemon, cut into wedges for serving

Instructions

1. Preheat the oven to 425°F (220°C).

2. Cut the red bell peppers in half, remove the seeds and stem. Place them cut-side down on a baking sheet lined with parchment paper.

3. Roast the peppers for 20-25 minutes until the skin is charred and blistered.

4. While the peppers are roasting, combine quinoa and water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until the water is absorbed and quinoa is fluffy.

5. Remove the peppers from the oven and place them in a bowl. Cover with plastic wrap and let them steam for 10 minutes.

6. Meanwhile, toast the chopped walnuts in a dry skillet over medium heat for 3-5 minutes, stirring frequently until fragrant. Set aside.

7. Peel the skin off the cooled peppers and slice them into strips.

8. In a small bowl, whisk together olive oil, balsamic vinegar, minced garlic, salt, and pepper to make the dressing.

9. Fluff the cooked quinoa with a fork and transfer it to a large bowl. Add the roasted pepper strips, toasted walnuts, and chopped parsley. Pour the dressing over and toss gently to combine.

10. Divide the quinoa mixture between serving bowls. Top with crumbled feta cheese and serve with lemon wedges on the side.

Chef's Notes

• For a smoky flavor, you can grill the red peppers instead of roasting them in the oven.
• To make this recipe vegan, simply omit the feta cheese or replace it with a plant-based alternative.
• Leftover quinoa bowls can be stored in an airtight container in the refrigerator for up to 3 days.
• For added protein, consider adding grilled chicken or chickpeas to the bowl.
• You can substitute quinoa with other grains like farro or brown rice if preferred.

Nutritional Info

Per serving (approximate):

• Calories: 350
• Protein: 10g
• Healthy Fats: 18g
• Carbohydrates: 40g
• Fiber: 6g
• Rich in vitamins A and C, omega-3 fatty acids, and antioxidants

Serving Suggestions

• Serve this bowl warm or at room temperature for a satisfying lunch or light dinner.
• Pair with a crisp white wine like Sauvignon Blanc or a light rosé for a refreshing complement.
• For a complete meal, serve alongside a small Greek salad or a cup of lemon-orzo soup.
• Garnish with additional fresh herbs like mint or basil for an extra burst of flavor.
• This dish is perfect for meal prep – make a larger batch and portion it out for easy weekday lunches.