Mediterranean quinoa Bowl

on

Mediterranean Quinoa Bowls with Romesco Sauce

Ingredients
∙ Serves 4
Produce
  • 1 cup Artichoke hearts
  • 1 Avocado
  • 1 cup Cucumber
  • 2 cloves Garlic
  • 2 tbsp Parsley
  • 1 Plum tomato, large
  • 2 Red bell peppers, large
  • 1 cup Tomato
Canned goods
  • 1 3/4 cups Water or broth
Condiments
  • 1/2 cup Kalamata olives
  • 1 tbsp Lemon juice
Pasta & grains
  • 1 cup Quinoa

  • A quick, easy, light and healthy quinoa salad with Mediterranean inspired flavors including feta, olives, artichoke hearts, tomato, cucumber and avocado in a tasty red pepper romesco sauce!
  • Method
      FOR THE ROMESCO SAUCE:
    1. Place the peppers (skin side up), the tomato (skin side down) and the garlic on a baking dish and roast under a broiler until the skins of the red peppers have blackened and charred, the tomatoes are roasted but before they are charred and the garlic is lightly golden brown, about 5-15 minutes. (You will need to pull the garlic and the tomatoes out before the peppers.)
    2. Let cool and remove the skins from the peppers and garlic
    3. Puree everything in a blender or food processor.
      4. FOR THE QUINOA BOWL:
    4. Bring the quinoa and water to a boil, reduce the heat and simmer, covered, until the liquid has been absorbed and the quinoa is nice and tender, about 15-20 minutes.
    5. Assemble the quinoa bowls and enjoy!

    Option: For a more pantry friendly version, use jared roasted red peppers and 2 sundried tomatoes packed in oil instead of fresh and skip the broiling!
    Option: Use your favourite Mediterranean ingredients! (I like to add hummus!)
    Nutrition Facts: Calories 375, Fat 16.9g (Saturated 4.1g, Trans 0), Cholesterol 8mg, Sodium 310mg, Carbs 48.9g (Fiber 11.8g, Sugars 4.7g), Protein 11.9g
Baking & spices
  • 1/4 tsp Cayenne
  • 2 tsp Paprika, smoked
  • 1 Salt
Oils & vinegars
  • 1 Olive oil
Dairy
  • 1/4 cup Feta
Other
  • 1/4 cup Almond slivers or slices, lightly toasted