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Chickpea And Quinoa Bowl With Roasted Red Pepper Sauce
- Natasha Kanade
- July 13, 2024
- Easy
- Servings - 4
- Calories - 1360 kcal
Nutrients
- Protein - 29g
- Fats - 92.88g
- Carbs - 106g
Ingredients:
- 1 (7 ounce) jar roasted red peppers, rinsed
- ¼ cup almonds
- 1 tsp salt
- 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 olives, chopped
- ¼ cup finely chopped red onion
- 1 ½ cup boiled chickpeas, rinsed
- 1 cup diced cucumber
- ¼ cup crumbled feta cheese
- 2 tablespoons finely chopped fresh parsley
Directions:
- In a mini food processor, blend together peppers, almonds, 2 tablespoons of oil, garlic, paprika, cumin, and crushed red pepper until smooth. Your red pepper sauce is ready.
- In a medium bowl, mix quinoa with olives, red onion, and the remaining 2 tablespoons of oil and sprinkle salt..
- To serve, distribute the quinoa mixture into 4 bowls, topping each with equal portions of chickpeas, cucumber, and red pepper sauce. Garnish with feta and parsley.
Note:
The quantity of ingredients may be adjusted according to the number of individuals being served. Additionally, you have the flexibility to modify the style and make alterations to the listed ingredients and recipe as desired.