Roasted Green Bean Red Pepper Quinoa Salad

Photo: jillbrown

I skip the quinoa.

Yield: 1 serving ( Serving Size: 4 )
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  • 1 pound(s) Green beans Trimmed and cut into bite sized pieces
  • 2 Red bell peppers Cut in half, seeds removed
  • 1 tablespoon(s) Oil
  • 1/2 teaspoon(s) Thyme Chopped
  • Salt and pepper To taste
  • 1 cup(s) Quinoa Well rinsed
  • 1 3/4 cup(s) Vegetable broth
  • 1/4 cup(s) Feta cheese Crumbled
  • 1/4 cup(s) Walnuts Coarsely chopped and toasted
  • 1/4 cup(s) Balsamic vinegar
  • 1/2 teaspoon(s) Thyme Chopped


  1. Place the red peppers on a baking sheet with the cut side facing down, broil until the skins are blackened, about 10 minutes, place in a sealable container and let 'steam' for 20 minutes before pinching the skins off and slicing into 1/2 inch pieces.
  2. Meanwhile, toss the green beans in the oil, thyme, salt and pepper, place them on a baking sheet in a single layer and roast in a preheated 400F oven until they start to caramelize, about 30 minutes, flipping them half way through.
  3. Meanwhile, bring the water and quinoa to a boil, reduce the heat and simmer, covered, until the quinoa is tender and has absorbed the water, about 15-20 minutes, remove from heat and let sit for 5 minutes, covered.
  4. Mix everything and enjoy.
November 2013

This recipe is a personal recipe added by jillbrown and has not been tested or endorsed by MyRecipes.

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