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.
In a medium-sized mixing bowl, toss together the cooked quinoa, olives, and red onion with the remaining 2 tablespoons of olive oil.
To assemble, evenly distribute the quinoa mixture among 4 serving bowls. Layer each bowl with chickpeas and cucumber.
Generously drizzle the roasted red pepper sauce over each bowl.
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
Directions
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.
In a medium-sized mixing bowl, toss together the cooked quinoa, olives, and red onion with the remaining 2 tablespoons of olive oil.
To assemble, evenly distribute the quinoa mixture among 4 serving bowls. Layer each bowl with chickpeas and cucumber.
Generously drizzle the roasted red pepper sauce over each bowl.
Garnish with crumbled feta cheese and a sprinkle of chopped parsley.