Mediterranean Quinoa Bowls with Roasted Red Pepper Sauce

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• Mediterranean Quinoa Bowls with Roasted Red Pepper Sauce
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  Super easy to prep ahead of time, this bowl has become one of my favorites over the past couple of months. Make the red pepper sauce and the quinoa over the weekend, chop the fresh veggies and assemble when you are ready to eat. The yellow grape tomatoes and the cucumber shown above are fresh from my vegetable garden and I could be prouder! I also added a small amount of hummus on the side for added texture. everything you see can be replaced with vegetables of your choice. 
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• Roasted Red Pepper Sauce:

  • 1 16 ounce jar roasted red peppers, drained (or roast your own red peppers and win the food game!)
  • 1 clove garlic
  • 1/2 teaspoon salt (more to taste)
  • juice of one lemon
  • 1/2 cup olive oil
  • 1/2 cup almonds

  For the Mediterranean Bowls (build your own bowls based on what you like)

  • cooked quinoa
  • spinach, kale, or cucumber
  • feta cheese
  • kalamata olives
  • pepperoncini
  • thinly sliced red onion
  • hummus
  • fresh basil or parsley
  • olive oil, lemon juice, salt, pepper

  INSTRUCTIONS

  1. Pulse all the ingredients for the sauce in a food processor or blender until mostly smooth. The texture should be thick and textured (see picture).
  2. Cook the quinoa according to package directions (I always do mine in a rice cooker while I get everything else ready). When the quinoa is done, build yourself a Mediterranean Quinoa Bowl!