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Roasted Capsicum and Quinoa Salad

Try this delicious, gluten-free quinoa salad from My Organics, perfect for a healthy diet! This recipe calls for one cup of My Organics Quinoa White, and can be made with fresh and seasonal vegetables.

Serving size: 4. Cooking time: 45 minutes.


  • 2 punnets mixed mini capsicums, chopped 
  • 1 large sweet potato, peeled and cubed 
  • 2 tbsp extra virgin olive oil
  • 1 cup of My Organics Quinoa White
  • 1 tsp vegetable stock powder 
  • 2 cups water
  • 4 cups rocket 
  • ½ cup My Organics Pecans Natural, chopped
  • 100g feta cheese, cubed
  • ¼ red onion, diced


  • 3 tbsp extra virgin olive oil
  • 1 tbsp apple cider vinegar
  • ½ tsp dijon mustard
  • Salt & pepper


  • Preheat the oven to 200°C.
  • On a baking tray, bake capsicum and sweet potato in with some extra virgin olive oil for 20-25 minutes.
  • In a small pot boil water, add a stock cube and cook quinoa for 20-25 mins. 
  • Combine rocket, red onion, pecans and feta.
  • Add capsicum and sweet potatoes to a serving dish. 
  • Whisk together dressing ingredients and drizzle over salad.

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