Quinoa, Red Pepper and Pine Nut Salad

I wish pine nuts weren’t so pricey. I would eat them in everything I’m nearly positive. In a salad like this, a little is all you need, which makes it a nice treat without completely breaking the bank.

To be perfectly honest I have a hard time posting recipes like these because I feel like they aren’t real recipes but me just throwing things together and hoping for the best. But since the end result was tasty and Levi raved over it, I decided I better make it again, take some pictures and post it.

Quinoa, Red Pepper and Pine Nut Salad
  • 1½ cups quinoa
  • 3 cups vegetable broth (I use 3 cups water + 2 cubes of veg bouillon)
  • 1 small red pepper, seeded and diced
  • 2 green onion, sliced thinly
  • 1 handful fresh parsley, chopped finely
  • ¼ cup pine nuts
  • 1 garlic clove
  • ¼ cup balsamic vinegar
  • ¼ cup grapeseed oil
  • 2 teaspoons dried oregano
  • Salt and pepper
  1. In a medium saucepan bring the vegetable stock and quinoa to a boil. Reduce to a simmer and cover. Cook about 15 minutes, or until all liquid is absorbed. Let sit a few minutes then fluff with a fork.
  2. In a large bowl combine cooled quinoa with red pepper, onion, parsley and pine nuts.
  3. In a small bowl combine balsamic vinegar, grapeseed oil, oregano, garlic and salt and pepper. Whisk to emulsify.
  4. Pour over quinoa mixture and stir gently until well combined.
  5. Let sit a few minutes to let the flavors meld. Serve.


There’s nothing super special about this salad but the textures are great. The perfect bite includes a bit of everything and the crunch of the pepper and the smoothness of the pine nut as you bite into are both offset by the soft chewiness of perfectly cooked quinoa.

The balsamic vinegar colors the quinoa a nice deep brownish hue which I think looks so beautiful.

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3 Responses to “Quinoa, Red Pepper and Pine Nut Salad”

  1. Karen
    December 18, 2011 at 10:36 am #

    That salad looks too pretty to eat! Sounds very yummy though. I will have to try it this week.

    • Megan
      December 20, 2011 at 11:27 pm #

      I missed your comment somehow Karen! I have made this salad three times now and I can’t believe I’m admitting this out loud but I may or may not have eaten a whole batch on my own throughout a single day. Eeek! So good though.


  1. Roasted Beet & Quinoa Salad | The Gluten Free Vegan - March 19, 2012

    […] I bought the beets not quite sure what to do with them but one early morning, post work-out, I was craving quinoa really bad. I knew that later I’d be wishing I had put some quinoa on to cook so I could make a salad out of it. I was expecting to make my go-to quinoa salad recipes like this one, or this one. […]

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