📖 Instructions

1. Preheat your oven to 400°F (200°C).
2. Halve the red bell peppers lengthwise, remove the stems, seeds, and membranes. Place them cut-side down on a lightly oiled roasting pan.
3. Roast the peppers for about 30-40 minutes, or until the skin is blistered and blackened in places. This really intensifies their flavor!
4. Once cool enough to handle (I usually wait until they're just warm), peel off and discard the skins. Chop the roasted peppers into bite-sized pieces.
5. Meanwhile, cook the quinoa according to package directions. Once cooked, fluff with a fork and set aside to cool completely. This prevents the salad from getting soggy.
6. While the quinoa is cooling and the peppers are roasting, toast your pine nuts in a dry skillet over medium heat. Stir frequently to prevent burning. They're done when lightly golden brown and fragrant – about 3-5 minutes. Set aside to cool.
7. In a large bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, maple syrup, salt, and pepper. Taste and adjust seasoning as needed. I like a bit more maple syrup for extra sweetness, but that’s just me!
8. Add the cooked quinoa, chopped roasted red peppers, toasted pine nuts, and crumbled feta cheese (if using) to the bowl with the vinaigrette. Gently toss to combine, making sure every grain of quinoa gets a bit of that yummy dressing.
9. Taste again, and add more salt, pepper, or maple syrup, if you like. If the salad seems too dry, add a tiny bit of water to loosen it up.
10. Serve immediately or chill for later. This salad tastes even better the next day because the flavors have more time to develop! Trust me on this one; it's a game-changer.