Roasted Green Bean Red Pepper Quinoa Salad

• Vegetarian
• Gluten free

• Produce

  • 1 lb Green beans
  • 2 Red bell pepper
  • 1 tsp Thyme

• Condiments

  • 1/4 cup Balsamic vinaigrette

• Pasta & Grains

  • 1 cup Quinoa

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tbsp Oil

• Nuts & Seeds

  • 1/4 cup Walnuts

• Dairy

  • 1/4 cup Feta

• Liquids

  • 1 3/4 cups Water

Found on closetcooking.com

Description

Ingredients

• 2 red bell pepper, cut in half and seeds removed
• 1 pound green beans, trimmed and cut into bite sized pieces
• 1 tablespoon oil
• 1/2 teaspoon thyme, chopped
• salt and pepper to taste
• 1 cup quinoa, well rinsed
• 1 3/4 cups water (or vegetable broth)
• 1/4 cup feta, crumbled
• 1/4 cup walnuts, coarsely chopped and toasted
• 1/4 cup balsamic vinaigrette
• 1/2 teaspoon thyme, chopped

Directions

• Place the red peppers on a baking sheet with the cut side facing down, broil until the skins are blackened, about 10 minutes, place in a sealable container and let steam for 20 minutes before pinching the skins off and slicing into 1/2 inch pieces.
• Meanwhile, toss the green beans in the oil, thyme, salt and pepper, place them on a baking sheet in a single layer and roast in a preheated 400F/200C oven until they start to caramelize, about 30 minutes, flipping them half way through.
• Meanwhile, bring the water and quinoa to a boil, reduce the heat and simmer, covered, until the quinoa is tender and has absorbed the water, about 15-20 minutes, remove from heat and let sit for 5 minutes, covered.
• Mix everything and enjoy.

Nutrition