Coming off of spring-break vacation with too much good food I was seeking a recipe that provided a variety of veggies, clean protein and would help me get my tummy back into normal rhythm. This recipe for Quinoa Bowls provided me with a wealth of variety and I can use it over and over again by just changing up the add-on ingredients. The Roasted Red Pepper “Sauce” is chunky and more like a spread. I’m thinking it would great paired with avocado on toast for a quick meal. Anyway, I highly recommend trying this recipe.
Roasted Red Pepper Sauce
- 1 – 16 oz Jar roasted red peppers, drained (Or roast 3 or 4 peppers in a dry iron skillet )
- 1 garlic clove
- 1/2 teaspoon salt, or to taste
- Juice of one lemon
- 1/2 cup almonds
- 1/2 cup olive oil
- Pulse all ingredients for the sauce in a food processor or blender until mostly smooth. The texture will be thick and textured.
For the Bowl (Build Your Own Bowl Based on What You Like)
- cooked quinoa
- spinach or kale
- cucumber
- feta cheese
- kalamata olives
- pepperoncini
- thinly sliced red onions
- pickled asparagus
- artichoke hearts
- hummus
- fresh parsley or basil
- oil oil, lemon juice, salt and pepper
- Roasted Red Pepper Sauce (recipe above)
- Cook quinoa according to package directions
- Into a serving bowl add 1/2 to 3/4 cup quinoa and top with the ingredients of your choice. Add the red pepper sauce last.
- Store in an airtight container for up to two weeks in the refrigerator
From Pinch of Yum