Ingredients
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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
Directions
- 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.
