I'm always in the mood for a tumble of veggies with a healthy grain and green. Warm salads are lovely because the flavors meld together and make you feel like you are eating a dinner-type meal, whether it is dinner time or not. So, yes, this salad is served warm. the roasted mini bell peppers come out of the oven and are folded into the 50/50 mix of quinoa and fresh arugula, still oozing their caramelized juices. The Goddess Vinaigrette is also warm, and herby, and dresses all of the ingredients deliciously. Such a good one.
"This salad is cheese-free, if you didn't notice, and with good reason-not needed! But I wouldn't scoff if you did a flick or two of feta crumbles."
Notes: Quinoa is Bob's Red Mill.
ROASTED PEPPER QUINOA & ARUGULA SALAD WITH GODDESS VINAIGRETTE
Ingredients: 3 cups fresh arugula, 3 cups cooked quinoa, 2 tsp. olive oil, 8 mini bell peppers, 1/2 red onion. For the Goddess Vinaigrette: 1/2 cup olive oil, 1 tsp. minced garlic, 1 Tbsp. honey, 1 Tbsp. chopped fresh cilantro, 1 Tbsp. chopped fresh parsley, 2 Tbsp. chopped basil, juice of 1 large lemon, sea salt and cracked pepper to taste.
Serves 2-3
1. Preheat the oven to 400* and line a baking sheet with parchment paper.
2. Remove the stems and seeds from the mini peppers, and cut them into large pieces, about 4 pieces per pepper. Quarter the red onion in half. Tumble onto the baking sheet, and drizzle with olive oil—roast for 15 minutes.
3. Mix the cooked quinoa with the arugula in a bowl.
4. In a measuring bowl or jar with a lid, place all of the ingredients for the dressing. Whisk or shake until emulsified. Heat in a small saucepan over medium-low heat until just warm. Remove from heat.
5. Tip the roasted peppers and onion into the arugula and quinoa, and toss. Add half of the vinaigrette to the salad and toss again. Serve with the extra still-warm vinaigrette on the side.