Sautéed Yellow Pepper and Quinoa Salad

This vibrant sautéed yellow pepper and quinoa salad combines the traditional flavors of Mediterranean cuisine with a fresh twist. The sweetness of the frozen yellow diced peppers complements the nuttiness of quinoa, while fresh herbs and a light lemon dressing elevate the dish. Perfect as a side or a light main course, it's not only delicious but also meets various dietary needs.

Ingredients:

• 1 cup quinoa
• 2 cups vegetable broth
• 1 cup frozen yellow diced peppers
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup feta cheese, crumbled (optional)
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• Salt and pepper to taste

Instructions:

1. Rinse the quinoa under cold water and drain.
2. In a saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes.
3. In a skillet, heat the olive oil over medium heat. Add the frozen yellow diced peppers and red onion. Sauté for about 5-7 minutes until the peppers are tender.
4. Add the cherry tomatoes and cook for an additional 2-3 minutes until they begin to soften.
5. Fluff the cooked quinoa with a fork and add it to the skillet with the sautéed vegetables. Toss to combine.
6. Stir in the lemon juice, fresh parsley, and season with salt and pepper to taste.
7. If desired, sprinkle with feta cheese before serving.