Mediterranean Quinoa Bowls with Romesco Sauce
Ingredients:
For the Romesco Sauce
2 large red bell peppers, cut in half lengthwise and seeds 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
2 teaspoons smoked paprika
1/4 teaspoon cayenne
salt to taste
olive oil to taste
For the Quinoa Bowl
1 cup Quinta 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:
For the sauce
Place the peppers (skin side up), the tomato (skin side down) and the garlic on a baking dish and roast under a broiler until the skins of the red peppers have blackened and charred, the tomatoes are roasted but before they are charred and the garlic is lightly golden brown, about 5-15 minutes. (You will need to pull the garlic and the tomatoes out before the peppers.)
Let cool and remove the skins from the peppers and garlic
Puree everything in a blender or food processor.
For the Quinoa Bowl
Cook Quinta Quinoa according to package directions. Top with other bowl ingredients and enjoy!
Recipe adapted from Closet Cooking.
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