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Chickpea & Quinoa Bowl with Roasted Red Pepper Sauce

Warm roasted red pepper sauce, rich with almonds, paprika, and cumin, blankets tender quinoa studded with briny olives and crisp onion. Chickpeas and cool cucumber add hearty bites that balance the sauce's gentle heat and silky texture.

Recipe and photo by EatingWell, shared here with credit. View the Original

Chickpea & Quinoa Bowl with Roasted Red Pepper Sauce
Total
20 min
Prep
20 min
Serves
4

Nutrition per Serving

Calories
479
Protein
13g
Carbs
50g
Fat
25g
Fiber
8g
Sugar
3g
Sodium
646mg

Ingredients

  • 1 (7 ounce) jar roasted red peppers, rinsed
  • 1/4 cup slivered almonds
  • 4 tablespoons extra-virgin olive oil, divided
  • 1 small clove garlic, minced
  • 1 teaspoon paprika
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon crushed red pepper (optional)
  • 2 cups cooked quinoa
  • 1/4 cup Kalamata olives, chopped
  • 1/4 cup finely chopped red onion
  • 1 (15 ounce) can chickpeas, rinsed
  • 1 cup diced cucumber
  • 1/4 cup crumbled feta cheese
  • 2 tablespoons finely chopped fresh parsley

Instructions

  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.
  2. Combine quinoa, olives, red onion and the remaining 2 tablespoons oil in a medium bowl.
  3. 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.