Blistered Sweet Pepper and Marinated Feta Salad With Arugula and Quinoa

Make this recipe in a large batch and you can easily enjoy the leftovers for three or four days.

Blistered Sweet Pepper And Marinated Feta Salad With Arugula And Quinoa
 Matt Armendariz

Quino, which is gluten-free and high in protein, 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. 

You can check out more easy-to-make Italian recipes from Fabio Viviani here

Prep time

10 min.

Cook time

10 min.

  • 1 cup red quinoa
  • 1 lb red bell peppers, sliced thin
  • 1 lb yellow bell peppers, sliced thin
  • 1/4 cup honey
  • 1/3 cup olive oil
  • 1 pint cherry tomatoes, halved
  • 4 oz crumbled feta cheese
  • 3 Tbsp chopped dill
  • 1/4 cup chopped Italian parsley
  • 1/4 cup chopped Kalamata olives
  • 1/2 cup arugula
  • Salt and pepper
  • Olive oil

Bring a large pot of water, 2 to 3 quarts, to a boil and add a touch of salt. Pour in quinoa and boil for 6 to 8 minutes. Turn off the heat and let sit for 3 minutes, then drain. 

While quinoa is cooking, heat a sauté pan on high heat. Add peppers to the pan and cook for 1 minute. Toss and cook for another minute. Turn off the heat and add a touch of olive oil. Season with salt and pepper and toss for 30 seconds. Let sit in the pan for 2 minutes, and then transfer to a plate to cool.

Mix the honey and olive oil in a large bowl. Add the tomatoes, feta, dill, parsley, and olives. Toss to combine. 

Once peppers have cooled to close to room temperature, add to the large bowl along with the arugula and quinoa. Season with salt and pepper and an additional drizzle of olive oil to bring everything together.