Simple Quinoa-Orange Salad With Sauteed Bell Peppers

Makes 4 Servings

The perfect lunch or dinner on a warm day, this delicious salad is colorful, tangy, and fresh! Plus, it’s loaded with good-for-you ingredients!


1 cup quinoa of choice

1 tbsp olive oil

¼-⅓ cup white onion, diced

1 large clove of garlic, minced

2 cups fresh or frozen bell peppers, sliced

¼ tsp salt

¼ tsp black pepper

½ tsp chili powder


4 cups dark greens of choice (power greens, spinach, or kale)

1 cup cherry or grape tomatoes, sliced

1 cup orange slices, diced (about ½ a large orange)

¼ cup almonds, roughly chopped

1 tbsp orange zest


¼ cup orange juice (fresh or from a bottle)

1 tbsp tahini


½ tbsp Dijon mustard

1 tbsp agave

1 tbsp olive oil


Cook quinoa according to package directions,  rinse, and set aside.

To a medium pan, add oil then onions. Saute on medium heat until onions are slightly browned, add garlic and peppers. Saute until peppers are browned and caramelized, then remove from heat. Fold in salt, black pepper, and chili powder, set aside.

In a small bowl, whisk together all dressing ingredients.


To a serving bowl, add greens and quinoa, then massage the dressing into them. Layer on peppers, tomatoes, oranges, and almonds. Add salt and pepper to taste, then give everything a gentle mix. Sprinkle orange zest over the top and serve. This salad can be served cold or slightly warmed!

Store leftovers in an airtight container in the refrigerator for up to 3 days.


For the bell peppers, I recommend red, orange, yellow, or a mix of those! If using frozen, thawing first is optional.

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