Umami Recipes
Umami Recipes

Anti Inflammatory

Chickpea & Quinoa Bowl with Roasted Red Pepper Sauce




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1 (7 ounce) jar roasted red peppers, rinsed

¼ cup slivered almonds

4 tablespoons extra-virgin olive oil, divided

1 small clove garlic, minced

1 teaspoon paprika

½ teaspoon ground cumin

¼ teaspoon crushed red pepper (optional)

2 cups cooked quinoa

¼ cup Kalamata olives, chopped

¼ cup finely chopped red onion

1 (15 ounce) can chickpeas, rinsed

1 cup diced cucumber

¼ cup crumbled feta cheese

2 tablespoons finely chopped fresh parsley


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.


Serving Size



479 kcal

Total Fat

25 g

Saturated Fat

4 g

Unsaturated Fat

0 g

Trans Fat



8 mg


646 mg

Total Carbohydrate

50 g

Dietary Fiber

8 g

Total Sugars

3 g


13 g




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