Grilled Red Peppers, Feta and Quinoa Salad
This seasonal recipe is perfect for summer, and for anyone looking for an alternative to salads, with a touch of De Nigris Balsamic.
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Cooking tools:
- Grill
- Kitchen scale
- Fine-mesh sieve
- Oven
- Baking sheet
- Saucepan
- Mixing bowl
- Fork
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Stove
Ingredients
- 2 red peppers (about 400 g)
- 200 g quinoa
- 200 g feta
- 2 sprigs fresh oregano
- 2 tbsp extra virgin olive oil
- Salt
- pepper
- De Nigris Platinum Label Balsamic Vinegar, to drizzle
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