By: Carolyn Casner,
“Quinoa and chickpeas pack this vegetarian grain bowl with plenty of plant-based protein. Whip up a batch of these Mediterranean meals and pack in containers with lids to stash in the fridge for easy, healthy grab & go lunches all week long.”
1 (7 ounce) jar roasted red peppers, rinsed ¼ cup slivered almonds 4 tablespoons extra-virgin olive oil, divided 1 small clove garlic, minced 1 teaspoon paprika ½ teaspoon ground cumin ¼ teaspoon crushed red pepper (optional) 2 cups cooked quinoa ¼ cup Kalamata olives, chopped ¼ cup finely chopped red onion 1 (15 ounce) can chickpeas, rinsed 1 cup diced cucumber ¼ cup crumbled feta cheese 2 tablespoons finely chopped fresh parsley
Place peppers, almonds, 2 tablespoons oil, garlic, paprika, cumin and crushed red pepper (if using) in a mini food processor. Puree until fairly smooth.
Combine quinoa, olives, red onion and the remaining 2 tablespoons oil in a medium bowl.
To serve, divide the quinoa mixture among 4 bowls and top with equal amounts of the chickpeas, cucumber and the red pepper sauce. Sprinkle with feta and parsley.
To make ahead: Prepare red pepper sauce (Step 1) and quinoa (Step 2); refrigerate in separate containers. Assemble just before serving.