Chickpea & Quinoa Bowl with Roasted Red Pepper Sauce

Photo: Carolyn Casner

This Quinoa bowl is enriched with abundant plant-based protein, courtesy of quinoa and chickpeas. Prepare a batch of these flavorful grain bowls and store them in lidded containers for effortless access to nutritious grab-and-go lunches throughout the week.

Ingredients

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

Directions

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.

To Make Ahead:Prepare red pepper sauce (Step 1) and quinoa (Step 2); refrigerate in separate containers. Assemble just before serving.