Mediterranean Quinoa Bowls with Roasted Red Pepper Sauce

• Vegetarian
• Gluten free

• Produce

  • 1 Basil or parsley, fresh
  • 1 clove Garlic
  • 1 Lemon, Juice of
  • 1 Pepperoncini
  • 1 Red onion
  • 1 Spinach

• Condiments

  • 1 Hummus
  • 1 Kalamata olives

• Pasta & Grains

  • 1 Quinoa, cooked

• Baking & Spices

  • 1 16 ounce jar Red peppers, roasted
  • 1/2 tsp Salt

• Oils & Vinegars

  • 1/2 cup Olive oil
  • 1 Olive oil

• Nuts & Seeds

  • 1/2 cup Almonds

• Dairy

  • 1 Feta cheese

Found on pinchofyum.com

Description

Ingredients

• 1 16 ounce jar roasted red peppers, drained (or roast your own red peppers and win the food game!)
• 1 clove garlic
• ½ teaspoon salt (more to taste)
• juice of one lemon
• ½ cup olive oil
• ½ cup almonds
• cooked quinoa
• spinach, kale, or cucumber
• feta cheese
• kalamata olives
• pepperoncini
• thinly sliced red onion
• hummus
• fresh basil or parsley
• olive oil, lemon juice, salt, pepper

Directions

• Pulse all the ingredients for the sauce in a food processor or blender until mostly smooth. The texture should be thick and textured (see picture).
• Cook the quinoa according to package directions (I always do mine in a rice cooker while I get everything else ready). When the quinoa is done, build yourself a Mediterranean Quinoa Bowl!
• Store leftovers in separate containers and assemble each bowl just before serving, especially the greens and the sauces, as those will get soggy when stored with all the other ingredients.