How to Make Roasted Red Pepper & Sardine Quinoa Salad
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Prepare quinoa according to package instructions and allow to cool to room temperature.
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In a large bowl, combine quinoa, roasted red peppers, sardines (flake gently), parsley, red onion, and capers.
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In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, black pepper, and salt.
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Pour dressing over the salad and toss gently to combine.
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Serve chilled or at room temperature.
Pro Tips for Perfect Roasted Red Pepper & Sardine Quinoa Salad
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of cooked quinoa, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Adjust timing based on your equipment and portion size; cook until textures look right, not just until the timer ends.
Frequently Asked Questions
How do I store Roasted Red Pepper & Sardine Quinoa Salad?
Store in an airtight container in the fridge and enjoy within a few days. Reheat gently if needed.
Can I freeze Roasted Red Pepper & Sardine Quinoa Salad?
Freezing is not recommended for leafy salads; the texture will soften after thawing. If you want to prep ahead, store components separately.
What can I substitute for cooked quinoa?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.