Quinoa Salad With Boiled Egg And Roasted Red Pepper Recipe

Roasting the red peppers

Begin by roasting your red peppers. Preheat your oven to 200°C (392°F). Clean the peppers, cut them into stripes and place on a baking sheet. Drizzle with olive oil and sprinkle with a pinch of salt. Roast for about 20-25 minutes until they are soft and slightly charred. Let them cool.

Cooking the quinoa

In a medium saucepan, bring water to a boil and add the quinoa. Reduce the heat to low, cover, and simmer for about 15 minutes, or until all the water is absorbed. Fluff it with a fork and let it cool for a few minutes.

Preparing the boiled egg

Bring a pot of water to a boil. Carefully place a large egg in the boiling water and cook for about 9 minutes for a firm but slightly soft center. Remove from water and place in cold water to cool. Peel the egg and slice or chop it accordingly.

Assembling the salad

In a large bowl, combine the cooked quinoa, roasted red peppers, boiled egg, and spinach or mixed greens. Toss gently to mix. In a small bowl, whisk together the olive oil and balsamic vinegar along with a pinch of salt and pepper. Drizzle this dressing over the salad and toss again until evenly coated. Adjust the seasoning to taste.