Charred Pepper Salad

By khoglan1

Ingredients

• salad
• 4 medium red peppers
• 2 small jalapeno peppers
• 1 c cooked quinoa
• 1/3 c pine nuts, toasted
• 1/2 c crumbled feta cheese
• dressing
• 1/4 c olive oil
• 2 T red wine vinegar
• juice of 1/2 lemon
• 1/2 t smoked Spanish paprika
• 1 t salt

Preparation

Step 1

Preheat broiler to high, for 5 minutes. Arrange red peppers and jalapenos on a baking sheet. Transfer to oven and broil 20 minutes, turning every 5 minutes, until peppers are charred. Remove baking sheet from oven and allow peppers to cool. Slice into thin strips, discarding seeds and stems.

In a large bowl or serving platter, combine peppers, quinoa, pine nuts and feta cheese.

In a small bowl, whisk together all dressing ingredients, until well combined. Pour over salad, to taste. Season with salt and pepper and serve as a side dish or in a pita pocket with sliced cherry tomatoes and arugula.