Vegetarian Quinoa Salad – Italian recipes by GialloZafferano

To prepare the vegetarian quinoa salad, put the bell peppers on a flat pan, drizzle with some oil 1 and massage them to coat uniformly. Bake in a preheated fixed oven at 390 ° F for thirty minutes till well roasted. Then put them in a food bag, still hot, and let them rest for 10 minutes 3

Now you can quickly eliminate the skin, in addition to the seeds and stem 4 Cut them into pieces 5 and put them in a bowl. Approximately slice the olives 6

Cut the feta into cubes 7 Slice the chives 8 and parsley 9

Toast the pine nuts in a pan 10 In the bowl with the bell peppers, likewise include the feta, olives, sliced herbs, and the hand-torn basil and mint 12

Taste with the passion of half a lemon 13 Reserve the dressing and prepare the citronette: put the juice of one lemon 14 and the mustard 15 into a high glass.

Include the oil 16 and carefully sliced half garlic clove 17 Mix whatever with an immersion mixer to get an emulsion 18

Now dress the quinoa with the components gathered in the bowl 19 the toasted pine nuts 20 and the citronette 21 Mix to season.

Change with salt and pepper 22 Serve with fallen apart feta if preferred 23 The vegetarian quinoa salad is prepared to be delighted in 24