INGREDIENTS
- 2 red peppers, cored and chopped into 1-inch pieces
- 1 tablespoon olive oil
- 2 cups cooked red quinoa
- ½ cup toasted walnuts, chopped
- ¼ cup pomegranate seeds
- ¾ cups blueberries
- ½ cup crumbled goat cheese
- 2 tablespoons basil, chopped
- 2 tablespoons parsley, chopped
- 2 tablespoons lemon juice
- 2 teaspoons balsamic vinegar
- ½ teaspoon dijon mustard
- 1 teaspoon honey
- 2 tablespoons olive oil.
- salt and pepper, to taste
DIRECTIONS:
- Preheat oven to 425 degrees.
- Toss chopped red pepper in olive oil and spread on a parchment-lined cookie sheet. Roast for about 25-30 minutes. Set aside to cool.
- Mix together the dressing: Place the lemon juice, balsamic vinegar, dijon mustard, honey and olive oil in a small mason jar and stir to combine.
- In a large serving bowl, mix the quinoa and dressing together, until the quinoa is well coated.
- Add the roasted peppers, walnuts, blueberries, pomegranate seeds, goat cheese, basil, and parsley.
- This salad is best served at room temperature.
MB, author at the blog, Bourbon and Brown Sugar, says this recipe is adapted from a recipe found in the Fall 2015 Issue of Sweet Paul Magazine. MB is has a crumpled 10-year-old recipe from Cooking Light titled “Bourbon and Brown Sugar flank steak” that she says is rather fabulous. Bourbon is her favorite drink and Bourbon Steak is one of her favorite restaurants in DC. She loves brown sugar in everything and strives to cover culinary wonders from cocktails to sweet endings on her blog, http://bourbonandbrownsugarblog.com/.
