Mediterranean Quinoa Bowls with Romesco Sauce

Ingredients

FOR THE ROMESCO SAUCE:

2 large red bell peppers, cut in half lengthwise and seed removed

1 large plum tomato, cut in half lengthwise

2 cloves garlic (in skins)

1/4 cup almond slivers or slices, lightly toasted

1 tablespoon lemon juice (or red wine vinegar)

2 teaspoons smoked paprika

1/4 teaspoon cayenne (or to taste)

salt to taste

olive oil to taste

FOR THE QUINOA BOWL:

1 cup quinoa

1 3/4 cups water or broth

1 avocado, sliced or diced

1 cup tomato, diced

1 cup cucumber, diced

1 cup artichoke hearts, quartered or coarsely chopped

1/2 cup kalamata olives, sliced

1/4 cup feta (crumbled)

2 tablespoons parsley, chopped

Directions 

Get full recipe >> Mediterranean Quinoa Bowls with Romesco Sauce @ closetcooking.com

Share this post