Quinoa salad


A simple summer for a salad that is a complete, nutritious and satisfying meal.


1 cup

2 yellow peppers

½ A glass of fine black olives

8 sun-dried tomatoes, soaked in

2 tablespoons fresh chopped basil

3 tablespoons

3 tablespoons vinegar

1 teaspoon crushed


black pepper


Cook the in a pot covered with two cups of water and a pinch of salt. Bring to a boil and cook over low heat for 20 minutes. At the end of cooking, place a towel between the lid and the pot for 10 minutes.

Meanwhile, cut the peppers and grill them for 20 minutes, peel the peel and cut into small cubes. You can put the roasted peppers in a plastic bag until they have cooled, to make it easier to peel.

Peel the olives, and cut the tomatoes into cubes.

Put all the other ingredients in a large bowl and season. Cool and serve cold.

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