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1 (7 ounce) jar roasted red peppers, rinsed
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¼ cup slivered almonds
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4 tablespoons extra-virgin olive oil, divided
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1 small clove garlic, minced
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1 teaspoon paprika
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½ teaspoon ground cumin
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¼ teaspoon crushed red pepper (optional)
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2 cups cooked quinoa
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¼ cup Kalamata olives, chopped
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¼ cup finely chopped red onion
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1 (15 ounce) can chickpeas, rinsed
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1 cup diced cucumber
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¼ cup crumbled feta cheese
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2 tablespoons finely chopped fresh parsley
Chickpea & Quinoa Bowl with Roasted Red Pepper Sauce
Quinoa and chickpeas pack this vegetarian grain bowl with plenty of plant-based protein. Whip up a batch of these flavorful grain bowls and store them in lidded containers to stash in the fridge for easy, healthy grab-and-go lunches all week long.
Nutrition Information
283
Calories
10g
Carbohydrates
14g
Protein
679mg
Potassium
5g
Fiber
9g
Sugar
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