mediterranean quinoa bowl with roasted red pepper sauce

Photo by The Culinary Nest

Looking for a healthy, gluten free lunch option that will tide you over and satisfy the taste buds? Look no further, it has arrived. I love this mix of flavors- savory, salt, fresh and filling. This would also be delicious topped with grilled chicken for more protein or take away the feta to make it dairy free!

Recipe author: The Culinary Nest

MAKES

4 servings

Prep Time: 10 minutes

Total Time: 30 minutes

INGREDIENTS

For the quinoa bowl

4 cups quinoa, cooked

roasted red pepper sauce (recipe below)

bulgarian feta (or any feta)

english cucumber, sliced

pepperoncinis

kalamata olives

fresh parsley, roughly chopped

kosher salt & pepper

Roasted Red pepper sauce

1 16 ounce jar roasted red peppers, drained (or roast your own!)

3 cloves garlic

1 lemon, juiced

1/4 cup olive oil

1/2 cup almonds

salt & pepper to taste

METHOD

• Make the roasted red pepper sauce: pulse all the ingredients in a food processor or blender until mostly smooth. The texture should be thick and textured.

• Cook your quinoa according to the packaging instructions. (I like to substitute the water for any type of broth to add more flavor to my quinoa, use the same measurement. I also like to drizzle some EVOO on top of my quinoa and add some salt and pepper to the quinoa once its slightly cooled for a deeper flavor.)

• Time to build your bowl! Start with the quinoa, add the toppings and sauce to your liking, finish with a sprinkle of fresh chopped parsley, and enjoy!