Umami
Umami

Anti Inflammatory

Chickpea & Quinoa Bowl with Roasted Red Pepper Sauce

-

porciones

-

tiempo total

Ingredientes

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

Instrucciones

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.

Nutrición

Tamaño de la Porción

-

Calorías

479 kcal

Grasa Total

25 g

Grasa Saturada

4 g

Grasa No Saturada

0 g

Grasa Trans

-

Colesterol

8 mg

Sodio

646 mg

Carbohidratos Totales

50 g

Fibra Dietética

8 g

Azúcares Totales

3 g

Proteína

13 g

-

porciones

-

tiempo total
Comenzar a Cocinar

¿Listos para empezar a cocinar?

Recopila, personaliza y comparte recetas con Umami. Para iOS y Android.