5. Blistered sweet pepper and marinated feta salad with arugula and quinoa
Quinoa, a gluten-free and protein-rich pseudocereal, is the superstar of this crisp, well-balanced salad. It blends “perfectly with the honey, dill, fruity olive oil, briny olives, sweet cherry tomatoes, earthy roasted red peppers, and creamy, crumbly feta cheese,” says Viviani. Make this recipe in a large batch and you can easily enjoy the leftovers for a few days.
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