Chickpea & Quinoa Bowl with Roasted Red Pepper Sauce

Total Time: 20 minutes | Yield: 4 servings

Ingredients

6 ounces of jarred roasted red peppers, rinsed

1/4 cup slivered almonds

4 tablespoons extra-virgin olive oil, divided

1/2 teaspoon minced garlic

1 teaspoon paprika

1/2 teaspoon ground cumin

1/4 teaspoon crushed red pepper

2 cups cooked quinoa

1/4 cup Kalamata olives, chopped

1/4 cup finely chopped red onion

1 (15 ounce) can chickpeas, rinsed

1 cup diced cucumber

1/4 cup crumbled feta cheese

2 tablespoons finely chopped fresh parsley

Directions

1. In a small food processor, place peppers, almonds, 2 tablespoons oil, garlic, paprika, cumin, and crushed red pepper. Puree until smooth.

2. Combine quinoa, olives, red onion, and remaining 2 tablespoons of oil in a medium bowl. Mix well.

3. Divide the quinoa mixture among 4 bowls and top with equal amounts of chickpeas, cucumber, and red pepper sauce. Sprinkle with feta and parsley. Serve cold. (If meal prepping, package sauce in separate containers and assemble just before serving)

Storage: Store leftovers in an airtight container in the fridge for up to four days.

Photo & Recipe Credit: Eatingwell.com