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. – Chick peas
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.
