Meat Free Monday One day a week can make a world of difference

Warm Quinoa Salad

Katarina Nordin
  • Serves: 2-4
  • Preparation: 5
  • Cooking: 10
  • Ready: 15

This warm quinoa salad with char-grilled vegetables was inspired by Moroccan couscous dishes.


  • 140 g quinoa
  • 2 bell peppers, cut into strips
  • 20 cherry tomatoes, halved
  • half a romano pepper, chopped
  • half a courgette, chopped into 1/4 inch slices
  • 20 olives
  • 3 cloves of garlic, minced
  • salt, pepper and parsley, to taste
  • 2 teaspoons olive oil


Chop all of the vegetables and keep them to one side. Rinse the quinoa under cool water and cook according to the instructions on the packet. (I prefer my quinoa al dente, so try it when it has a couple of minutes to go.)

While the quinoa is simmering, put the olive oil into a pan and heat up. Put in the minced garlic at a medium heat. When the garlic is soft and beginning to go translucent, add the peppers and the bell peppers and the courgettes. When these have begun to go lightly browned, add the tomatoes and turn down the heat.

When the quinoa is done, drain any excess water. Keep the quinoa in the saucepan and give it a stir with a fork to fluff it up. If you are using garlic salt, add it now. Pour the vegetables from the pan into the saucepan and stir. Add salt and peper to taste. Serve up, and sprinkle parsley on top.

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