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Chickpea & Quinoa Bowl with Roasted Red Pepper Sauce

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.


  • 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


  1. 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.