Roast Capsicum (Bell Peppers) and Quinoa Salad
40 mins (prep 20, cooking 20)
13 ingredients
4 servings
Based on a recipe by Chef Dominique Rizzo , seen on Ready Steady Cook.Try adding in some other grilled veges- corn, eggplant or some fresh chopped tomatoNice served with grilled chicken or meats

Categories:  <-60-mins , salad , pasta,-rice-and-grains , weeknight , gluten-free , grains , lactose-free , free-of... , vegetarian , time-to-make ,
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Serving Size (97.07 g)
Servings 4
Amount per Serving
Calories 284.43 Calories from Fat 80.19
% Daily Value *
Total Fat 8.91g 54.84%
Saturated Fat 0.8g 16.06%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 2740.49mg 456.75%
Total Carbohydrate 43.68g 58.24%
Dietary Fiber 11.22 g 179.48%
Sugars 5.52 g %
Protein 9.97g 79.73%
Vitamin A 1749.35IU% Vitamin C 3.58mg%
Calcium 252.44mg% Iron 12.63mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4