Quinoa, Avocado, Dried Apricot, and Hazelnuts
BellaFina™ peppers may be used to create a wide variety of recipes, from appetizers to main dishes. BellaFina™ peppers are often used in salads, vegetables trays with or without dip, cooked in stews and sauces and stuffed with meat, cheese and grains.
1 pkg quinoa
6 oz dried apricots, chopped
6 oz dried figs, chopped
1 pkg wild arugula
½ cup hazelnuts, cracked
Assorted mini peppers, cored, seeded, cut in half
3 mini peppers (yellow, red, orange)
3 cloves roasted garlic
¼ cup sherry vinegar
1 cup olive oil
1 T honey
sea salt and pepper to taste
Cook quinoa according to package. Set aside to cool.
In a large bowl, combine all ingredients together. Toss some of the vinaigrette over salad just to coat. Reserve extra for future use.
Recipe courtesy of Camille’s Kitchen