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Chickpea & Quinoa Bowl With Roasted Red Pepper Sauce

Quinoa and chickpeas pack this vegetarian grain bowl with plenty of plant-based protein. Whip up a batch of these flavorful grain bowls and pack them in lidded containers to stash in the fridge for easy, healthy grab-and-go lunches all week long.

Active Time
20 mins
Total Time
20 mins
Yield
Serves 4

How to Make It

1. Step
Place peppers, almonds, 2 tablespoons oil, garlic, paprika, cumin and crushed red pepper (if using) in a mini food processor. Puree until fairly smooth.
2. Step
Combine quinoa, olives, red onion and the remaining 2 tablespoons oil in a medium bowl.
3. Step
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.

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

Tags

Egg FreeGluten-FreeHealthy AgingHealthy ImmunityHigh FiberLow-CalorieSoy-FreeVegetarian

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