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Preheat oven to 425°F. Line a baking sheet with foil; set aside. Halve peppers lengthwise. Remove stems, seeds and membranes. Place pepper halves, cut sides down, on the prepared baking sheet. Roast peppers for 20 to 25 minutes or until skins are blistered and dark. Remove from oven, carefully fold foil up and around pepper halves to enclose; let stand about 15 minutes. Use a sharp knife to loosen the edges of the skins; gently and slowly pull off the skin in strips. Discard skins. Cut peppers into bite-size strips. Set aside.
In a medium saucepan combine quinoa and water. Bring to a boil; reduce heat. Simmer, covered, for 25 minutes. Remove from heat. Uncover and let stand about 30 minutes.
For dressing, in a small screw-top jar combine lime juice, olive oil, garlic, salt and black pepper. Cover and shake well to combine.
In a large bowl combine roasted pepper strips, quinoa, chicken (or pork), cilantro, green onions and pine nuts (or almonds). Drizzle with dressing and toss to combine. Line serving plates with lettuce. Top with quinoa mixture. Serve salad at room temperature.