Mediterranean Quinoa Bowls with Romesco Sauce

Mediterranean Quinoa Bowls with Romesco Sauce
Today I have some light and healthy Mediterranean quinoa bowls with romesco sauce! The romesco is a simple and tasty roasted red pepper sauce with almonds, garlic, lemon and smoky paprika and it goes perfectly in this Mediterranean quinoa salad. The rest of these bowls are Mediterranean ingredients including, tomato, cucumber, kalamata olives, feta cheese, artichoke hearts and avocado. This quinoa bowl is inspired by burrito bowls but with Mediterranean flavours instead of Mexican and just like a burrito bowl you can change the ingredients up and use your favourites! No matter how you fix these Mediterranean quinoa bowls with romesco sauce they are a tasty and healthy way to start off the new year!

Mediterranean Quinoa Bowls with Romesco Sauce

Mediterranean Quinoa Bowls with Romesco Sauce
Add a nice big dollop of hummus!

Mediterranean Quinoa Bowls with Romesco Sauce

Mediterranean Quinoa Bowls with Romesco Sauce
Mediterranean Quinoa Bowls with Romesco Sauce

Mediterranean Quinoa Bowls with Romesco Sauce

Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes Servings: 4

A quick, easy, light and healthy quinoa salad with Mediterranean inspired flavours including feta, olives, artichoke hearts, tomato, cucumber and avocado in a tasty red pepper romesco sauce!


ingredients
    For the romesco sauce:
  • 2 large red bell peppers, cut in half lengthwise and seed 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 (or red wine vinegar)
  • 2 teaspoons smoked paprika
  • 1/4 teaspoon cayenne (or to taste)
  • salt to taste
  • olive oil to taste
  • For the quinoa bowl:
  • 1 cup 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 romesco sauce:
  1. 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.)
  2. Let cool and remove the skins from the peppers and garlic
  3. Puree everything in a blender or food processor.
  4. For the quinoa bowl:
  5. Bring the quinoa and water to a boil, reduce the heat and simmer, covered, until the liquid has been absorbed and the quinoa is nice and tender, about 15-20 minutes.
  6. Assemble the quinoa bowls and enjoy!

Option: For a more pantry friendly version, use jared roasted red peppers and 2 sundried tomatoes packed in oil instead of fresh and skip the broiling!
Option: Use your favourite Mediterranean ingredients! (I like to add hummus!)
Nutrition Facts: Calories 375, Fat 16.9g (Saturated 4.1g, Trans 0), Cholesterol 8mg, Sodium 310mg, Carbs 48.9g (Fiber 11.8g, Sugars 4.7g), Protein 11.9g
Nutrition by: Nutritional facts powered by Edamam

3 comments:

Heather Christo said...

That sauce looks amazing!!

Maria Lichty said...

Looks delish!

A SPICY PERSPECTIVE said...

This looks oh so delicious!

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