Chickpea & Quinoa Bowl with Roasted Red Pepper Sauce

Ingrédients

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

Instructions

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.

Nutrition

• Calories: 479 kcal
• Lipides Totaux: 25 g
• Lipides Saturés: 4 g
• Lipides Insaturés: 0 g
• Cholestérol: 8 mg
• Sodium: 646 mg
• Glucides Totaux: 50 g
• Fibres Diététiques: 8 g
• Sucres Totaux: 3 g
• Protéines: 13 g