We love a good food mash-up. Take taco pizza – you get the best of both Italian and Mexican cuisines without having to choose! This quinoa salad is quite like that, without the guilt of scarfing down an entire slice of ‘za covered in taco meat and extra cheese.
Our Roasted Red Pepper and Black Bean Quinoa Salad combines the fresh flavors of a roasted red pepper (often found in Italian dishes) with black beans, jalapenos, and lime. A mash-up match made in heaven! (phew – try saying that 5 times fast!)
Roasted Red Pepper and Black Bean Quinoa Salad
Preheat the oven to 450 degrees. Roast the peppers on a baking sheet lined with parchment for 25-30 min, or until the skin starts to bubble and blacken all over. Remove them from the oven and let them cool slightly. When they're not too hot to touch, remove the skin and chop.
While the peppers are roasting, cook the quinoa according to the package directions. Rinse and drain the black beans, and dice the jalapenos.
When the quinoa is cooked and red peppers are roasted and diced, all ingredients into a bowl and mix. This can be served warm or cold!
Allie McDonald is the founder, content creator and recipe developer behind Miss Allie's Kitchen. When she isn't snapping away snazzy pictures of her drool-worthy healthy creations, you can find her planning the next addition to her cowgirl boot collection!