I’ve really been enjoying a lot of warm salads lately. Asparagus and red bell peppers are two of my favorite vegetables, so I wanted to try them in a salad like this together. It made for a nice light dinner that tasted great and left me full for the rest of the evening.
2 cups cooked quinoa
1 “bunch” of asparagus, cut into 1″ pieces (about 2 cups)
2 large red bell peppers
1 cup cherry tomatoes, sliced in half
3 tablespoons extra virgin olive oil
1 tablespoon lemon juice
1 tablespoon dried parsley
1/4 cup crumbled feta cheese
salt and pepper, to taste
Preheat the oven to 400F. Slice up the asparagus into 1″ pieces and lay on a baking pan with a bit of salt, pepper, and olive oil. Cook for 15 minutes.
Set the oven to broil. Cut the bell peppers into 3-4 smaller pieces each, removing any stray seeds. Cover a baking pan with aluminum foil (they get a bit messy.) and place them in the oven for about 5 minutes. Flip them over and place back into the oven for another 5 minutes. They should have some char, but not be burnt. If they need a bit longer – keep a close eye on them.
Let them cool until you are able to handle them. (5-10 minutes.) Remove the black char off the peppers and thinly slice them.
In a large bowl place the cooked quinoa with the olive oil, lemon juice, and parsley. Stir well. Add in the asparagus, red peppers, and tomatoes, then top off with feta cheese. Enjoy! Serves 2 as a meal, 4 as a side.