Mediterranean Quinoa Bowls with Roasted Red Pepper Sauce

• servings: 8 servings
• active time: 15 minutes
• total time: 20 minutes

Ingredients

1 16 ounce jar of roasted red peppers, drained (or roast your own red peppers and win the food game!)

1 clove garlic

1/2 teaspoon salt (more to taste)

juice of one lemon

1/2 cup olive oil

1/2 cup almonds

cooked quinoa or couscous

spinach, kale, or cucumber

feta cheese

kalamata olives

pepperoncini

thinly sliced red onion

hummus

fresh basil or parsley

olive oil, lemon juice, salt, pepper

Directions

Make The Sauce

Pulse all the ingredients for the sauce in a food processor or blender until mostly smooth. The texture should be thick and textured (see picture).

Cook Quinoa

Cook the quinoa according to package directions (I always do mine in a rice cooker while I get everything else ready).

Build Your Bowl

Choose from any of the toppings in the ingredient list and make yourself a bowl!

Leftovers

Store leftovers in separate containers and assemble each bowl just before serving, especially the greens and the sauces, as those will get soggy when stored with all the other ingredients.

Nutrition

• Calories: 381
• Total Fat: 25.6 g
• Saturated Fat: 5 g
• Trans Fat: 0 g
• Cholesterol: 12.6 mg
• Sodium: 1166.4 mg
• Total Carbohydrate: 30.9 g
• Dietary Fiber: 6 g
• Total Sugars: 2.1 g
• Protein: 10.9 g