Bertolli’s Quinoa salad with roasted peppers
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
Spray the pepper with Bertolli Olive Oil Spray and bake until soft.
Boil the quinoa until it’s tender.
Dice the tomatoes. Grill them until they are dark on all sides.
Mix the tomatoes, the chickpeas, the feta and chives with the quinoa. Season with salt and pepper.
Peel the pepper when it is cool, tear it into strips and add to the salad.
Dress with Bertolli Extra Virgin Olive Oil Spray and serve with basil and sliced almonds.