January 28, 2011

Warm Tuscan Quinoa Salad

This was so yummy you guys! A lot of times, when I'm creating a dish it comes down to what I have in my cupboards and refrigerator. I was at this great Italian Pizzeria and Market in St. Paul and found these delicious looking roasted red peppers, I had asparagus from another meal (which will be posted soon!), and I had quinoa from my VH Basics post. I thought those might be good together! And so this dish was born! I had never actually had roasted red peppers before. I had them blended in with hummus, but not on their own. Have I been missing out! They're so delicious! They have the sweetness still, but a great smokey flavor from the char from being roasted. Definitely worth trying you guys!

  • 1/2 bunch of asparagus (I like to use the thinner asparagus. It's less woody)
  • 1/4 cup chopped roasted red peppers
  • 2 cups prepared quinoa
  • 2 cloves of garlic, minced
  • 2-3 tbsp of oil (I use safflower oil to saute)
  • 1/2 tbsp dried basil
  • 1 tsp dried oregano
  • 1/4 tsp salt
  • 1/4 tsp black pepper

Saute the asparagus over medium-high heat until tender. Add the minced garlic and saute for a couple of minutes. Don't overcook the garlic! Add the spices, salt and pepper, and roasted red peppers. Saute long enough to heat the red peppers through. Once all the ingredients are cooked and warmed through, add the quinoa. Mix together and serve!


  1. This looks incredible! I can't wait to try it ... and it looks like it comes together quickly - always a plus in a busy world. Thanks for posting this recipe :-)

  2. Thanks so much blarsen! It really is a quick + simple recipe!