Chickpea & Quinoa Bowl with Roasted Red Pepper Sauce

Ingredients

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

Directions

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
• Total Fat: 25 g
• Saturated Fat: 4 g
• Unsaturated Fat: 0 g
• Cholesterol: 8 mg
• Sodium: 646 mg
• Total Carbohydrate: 50 g
• Dietary Fiber: 8 g
• Total Sugars: 3 g
• Protein: 13 g