Chickpea & Quinoa Bowl with a Zesty Roasted Red Pepper Sauce

Wholesome Goodness in Every Bite!

chickpea and quinoa bowl

Dive into the rich flavors of the Mediterranean with this wholesome Chickpea & Quinoa Bowl, drizzled with a tangy roasted red pepper sauce. This dish is not only a feast for the taste buds but also a powerhouse of nutrition. Perfect for those who are looking for a quick, healthy, and delicious meal option.

AuthorJoshua SmithDifficultyBeginner

Yields4 Servings
Prep Time20 minsTotal Time20 mins

 1 jar (7 ounces) roasted red peppers, rinsed
 ¼ cup slivered almonds
 4 tbsp extra-virgin olive oil, divided
 1 small clove garlic, minced
 1 tsp paprika
 ½ tsp ground cumin
 ¼ tsp crushed red pepper (optional for added heat)
 2 cups cooked quinoa
 ¼ cup Kalamata olives, finely chopped
 ¼ cup red onion, finely chopped
 1 can (15 ounces) chickpeas, rinsed and drained
 1 cup cup fresh cucumber, diced
 ¼ cup feta cheese, crumbled
 2 tbsp fresh parsley, finely chopped

1

In a mini food processor, blend together the roasted red peppers, almonds, 2 tablespoons of olive oil, garlic, paprika, cumin, and crushed red pepper (if using) until the mixture achieves a smooth consistency.

2

In a medium-sized mixing bowl, toss together the cooked quinoa, olives, and red onion with the remaining 2 tablespoons of olive oil.

3

To assemble, evenly distribute the quinoa mixture among 4 serving bowls. Layer each bowl with chickpeas and cucumber.

4

Generously drizzle the roasted red pepper sauce over each bowl.

5

Garnish with crumbled feta cheese and a sprinkle of chopped parsley.

Special Notes and Tips:

  • The roasted red pepper sauce can be made in advance and stored in the refrigerator. This helps in infusing the flavors more deeply.
  • If you're prepping for the week, keep the quinoa mixture and red pepper sauce in separate containers to maintain freshness. Combine them only when you're ready to savor the dish.
  • For an added touch of Mediterranean flair, consider adding a few slices of avocado or a sprinkle of toasted sesame seeds.

Ingredients

 1 jar (7 ounces) roasted red peppers, rinsed
 ¼ cup slivered almonds
 4 tbsp extra-virgin olive oil, divided
 1 small clove garlic, minced
 1 tsp paprika
 ½ tsp ground cumin
 ¼ tsp crushed red pepper (optional for added heat)
 2 cups cooked quinoa
 ¼ cup Kalamata olives, finely chopped
 ¼ cup red onion, finely chopped
 1 can (15 ounces) chickpeas, rinsed and drained
 1 cup cup fresh cucumber, diced
 ¼ cup feta cheese, crumbled
 2 tbsp fresh parsley, finely chopped

Directions

1

In a mini food processor, blend together the roasted red peppers, almonds, 2 tablespoons of olive oil, garlic, paprika, cumin, and crushed red pepper (if using) until the mixture achieves a smooth consistency.

2

In a medium-sized mixing bowl, toss together the cooked quinoa, olives, and red onion with the remaining 2 tablespoons of olive oil.

3

To assemble, evenly distribute the quinoa mixture among 4 serving bowls. Layer each bowl with chickpeas and cucumber.

4

Generously drizzle the roasted red pepper sauce over each bowl.

5

Garnish with crumbled feta cheese and a sprinkle of chopped parsley.

Chickpea & Quinoa Bowl with a Zesty Roasted Red Pepper Sauce