The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Vibrant Red Pepper Quinoa Salad with Tangy Kefir Dressing
Dig into delicious, feel-good recipes powered by science with Mindful Chef x ZOE. Developed by ZOE’s Certified Nutritionists and taken from ZOE’s Scientific Co-founder, Prof. Tim Spector’s new book, The Food for Life Cookbook, you’ll roast vibrant peppers and beetroot until soft and charred. Add to a filling salad made with fluffy quinoa, crunchy hazelnuts and juicy olives. Top with a creamy dressing made with avocado and tangy kefir, a great source of probiotics, which help support gut health.
Prep in 10
1/3 daily fibre
8 plants
Serving size
Ingredients
- 250ml kefir (use half) (Milk)
- 20g hazelnuts (Nuts)
- 1 handful of fresh coriander
- 2 tbsp apple cider vinegar
- 200g feta (Milk)
- 160g quinoa (quinoa (100%))
- 1 pepper
- 100g smoked pink kraut (Celery, Mustard, Soya) (White cabbage, red onion, beetroot, salt, smoked chipotle chilli, garlic, cumin, coriander seed, black pepper, cloves, cardamon, cinnamon)
- 1 avocado
- 60g pitted black olives (Olives, Water, Red Wine Vinegar, Sea Salt, Grape Must)
- 150g peas
- 200g raw beetroot
Nutritional Information
Calories: 580
Protein: 22g
Carbs: 38g
Fat: 39g
Vibrant Red Pepper Quinoa Salad with Tangy Kefir Dressing
Dig into delicious, feel-good recipes powered by science with Mindful Chef x ZOE. Developed by ZOE’s Certified Nutritionists and taken from ZOE’s Scientific Co-founder, Prof. Tim Spector’s new book, The Food for Life Cookbook, you’ll roast vibrant peppers and beetroot until soft and charred. Add to a filling salad made with fluffy quinoa, crunchy hazelnuts and juicy olives. Top with a creamy dressing made with avocado and tangy kefir, a great source of probiotics, which help support gut health.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a baking tray with parchment paper
- Bring a large saucepan filled with salted water to a boil
- Pull out a sieve, a small mixing bowl & a large mixing bowl
Cook the quinoa
- Add the quinoa to the saucepan and boil for 13-14 mins, until cooked
Roast the veg
- Roughly chop the pepper into 2cm cubes
- Trim and peel the beetroot. Cut the beetroot into 2cm wedges
- Add to the lined baking tray and toss with 1 tbsp oil. Roast for 25-30 mins, until the veg is soft. Remove the peppers halfway through, once soft and golden
Make the kefir dressing
- Mash the avocado with the back of a fork, then add to the small mixing bowl
- Finely chop the coriander
- Add the half pack of kefir, vinegar and coriander to the bowl and season with salt and pepper. Mix well
Last bits & plate up
- Halve the olives
- To the large mixing bowl, add the cooked quinoa, peas, roasted pepper, beetroot, hazelnuts, kraut and olives. Toss with 1 tbsp oil, and season with salt and pepper
- Serve in bowls topped with the kefir dressing and crumble over the feta
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