This is the recipe that made me fall in love with quinoa in the first place!
That was a while ago, and you can read all about that here. Since then, though, I’ve made changes to this recipe and improved it a lot, so I wanted to share it again!
This quinoa salad is tied for my favourite ever with my Go-To Quinoa Salad, which is super popular on the blog. They’re very different, and this one it a bit more work, but it’s totally worth it.
What do you think about the food photography lately? I still have SO MUCH to learn, but at least I’m getting more comfortable with my new camera. I’ve been comparing my photography to my watercolour painting lately, which might sound strange, but I feel as though they’re similar in that some days it just won’t work. The lighting is off, the props look weird, or the food is ugly. And you can’t do anything about it.
But, when it does work, I get so excited! And then I text the pictures to all my friends (especially the photographer ones) and make them tell me how proud they are of me.
Soo… this recipe. It’s healthy and delicious and pretty straight-forward. And since My Other Half has banned all unhealthy things from our house, that’s a good thing (until the Super Bowl, I reckon. Then pulled pork, beer and chili will be allowed, no doubt).
Whisk together oil, vinegar, chipotle pepper in adobo sauce, honey, cumin, salt and pepper. In large bowl, toss together red and yellow peppers and zucchini and 3 tbsp of the dressing until coated. Place on greased baking sheet; bake at 450 degrees for 12 minutes, or until the peppers have started to brown at the edges. Cut vegetables into chunks and return to bowl. Add remaining dressing, quinoa, half of the feta cheese and pumpkin seeds; stir until incorporated. Sprinkle with remaining feta and serve.