Recipes
Chickpea & Quinoa Bowl with Roasted Red Pepper Sauce
- Lunch
Quinoa and chickpeas pack this vegetarian grain bowl with plenty of plant-based protein. Whip up a batch of these flavorful grain bowls and store them in lidded containers to stash in the fridge for easy, healthy grab-and-go lunches all week long.
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
Login Required to View Directions
To view the complete recipe directions, please login or register for free.
Registration is free and gives you access to all recipes!
