Mediterranean Chickpea Quinoa Bowl

Name: Mediterranean Chickpea Quinoa Bowl
Ingredients: 1 Jar (7 oz) Roasted red peppers (Rinsed); 1/4 cup Slivered almonds; 4 tbsp Olive oil (Divided); 1 clove Garlic (Minced); 1 tsp Paprika; 1/2 tsp Ground cumin; 1/4 tsp Crushed red pepper (Optional); 2 cups Cooked quinoa; 1/4 cup Kalamata olives (Chopped); 1/4 cup Red onion (Finely chopped); 1 can (15 oz) Chickpeas (Rinsed); 1 cup Cucumber (Diced); 1/4 cup Feta cheese (Crumbled); 2 tbsp Fresh parsley (Finely chopped)

Mediterranean Chickpea Quinoa Bowl

This delicious vegetarian quinoa bowl is packed with plenty of plant-based protein. Store in containers for quick, nutrient filled lunches all week long.

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Course: Mains

Ingredients

1 Jar (7 oz) Roasted red peppers Rinsed
1/4 cup Slivered almonds
4 tbsp Olive oil Divided
1 clove Garlic Minced
1 tsp Paprika
1/2 tsp Ground cumin
1/4 tsp Crushed red pepper Optional
2 cups Cooked quinoa
1/4 cup Kalamata olives Chopped
1/4 cup Red onion Finely chopped
1 can (15 oz) Chickpeas Rinsed
1 cup Cucumber Diced
1/4 cup Feta cheese Crumbled
2 tbsp Fresh parsley Finely chopped

Instructions

Place peppers, almonds, 2 tablespoons oil, garlic, paprika, cumin and crushed red pepper (if using) in a mini food processor. Puree until fairly smooth.
Combine quinoa, olives, red onion and the remaining 2 tablespoons oil in a medium bowl.
To serve, divide the quinoa mixture among 4 bowls and top with equal amounts of the chickpeas, cucumber and the red pepper sauce. Sprinkle with feta and parsley.

Notes

Recipe adapted from Eating Well

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