Mediterranean Quinoa with Pepper Sauce (Print Version)
# Ingredients:
→ Bowls
01 -
1 cup uncooked quinoa or 3 cups cooked quinoa
02 -
1 tablespoon olive oil
03 -
1 cup cherry tomatoes, halved
04 -
1 cup chopped cucumber
05 -
1 cup canned chickpeas, rinsed and drained
06 -
1/2 cup kalamata olives, halved
07 -
1/2 red onion, thinly sliced
08 -
1/2 cup crumbled feta cheese
09 -
Chopped fresh parsley, baby spinach, or arugula (optional)
→ Roasted Red Pepper Sauce
10 -
1 (12 oz) jar roasted red peppers, drained
11 -
1/2 cup raw cashews, soaked in hot water for 20 minutes if not using a high-speed blender
12 -
2 tablespoons olive oil
13 -
2 tablespoons lemon juice
14 -
1 clove garlic
15 -
1/2 teaspoon smoked paprika
16 -
Salt and pepper, to taste
17 -
Water, to thin as needed
# Instructions:
01 -
Rinse quinoa under cold water. Combine 1 cup quinoa with 2 cups water in a medium saucepan. Bring to a boil, reduce heat, cover, and simmer for 15 minutes or until water is absorbed. Fluff and set aside.
02 -
Blend roasted red peppers, soaked cashews, olive oil, lemon juice, garlic, smoked paprika, salt, and pepper in a blender until smooth and creamy. Thin with a splash of water if necessary.
03 -
Divide cooked quinoa between 4 bowls. Add cherry tomatoes, cucumber, chickpeas, olives, red onion, feta, and any optional greens or herbs.
04 -
Spoon the roasted red pepper sauce over the assembled bowls. Serve immediately.