Mediterranean Chickpea Quinoa Bowl
DRESSING / PUREE
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)
QUINOA MIX
2 cups cooked quinoa
¼ cup Kalamata olives, chopped
¼ cup finely chopped red onion
SALAD
1 (15 ounce) can chickpeas, rinsed
1 cup diced cucumber
¼ cup crumbled feta cheese
2 tablespoons finely chopped fresh parsley
I think the puree could've been a little thinner, or maybe it would've worked better mixed into the quinoa while still somewhat warm. Either way, the recipe is really good. The flavors are bold and yummy. The grains and chickpeas kept me full all day. It also seems to hold up very well for a week. I can see this one being a repeat!
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