Bertolli’s Quinoa salad with roasted peppers.
20'
Easy
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1 cup Uncooked quinoa
1 Red pepper
10-15 leaves Basil
350gr. Chickpeas
80 gr. Feta cheese
2 Tomatoes
20ml. Bertolli Olive Oil Spray
To taste Bertolli Extra Virgin Olive Oil Spray
STEP 1
Spray the pepper with Bertolli Olive Oil Spray and bake until soft.
STEP 2
Boil the quinoa until it’s tender.
STEP 3
Dice the tomatoes. Grill them until they are dark on all sides.
STEP 4
Mix the tomatoes, the chickpeas, the feta and chives with the quinoa. Season with salt and pepper.
STEP 5
Peel the pepper when it is cool, tear it into strips and add to the salad.
STEP 6
Dress with Bertolli Extra Virgin Olive Oil Spray and serve with basil and sliced almonds.
