Monday, November 25, 2019
This is the recipe that I’ve been eating for the last week and a half to keep myself eating something of nutritional value that actually tastes good to my mouth during this crazy End-of-December season. AND it’s the recipe that I am going to leave you with as we transition right into a lil’ break for Christmas!
For those of us who love Mediterranean flavors, the recipe/concept is salty and slightly acidic and bright and fresh, just like any good Greek-type salad bowl situation should be. FEEL THE LOVE, guys. You just sit right on back and feel the love.
Prep Time: 15 mins
Cook Time: 5 mins
Mediterranean Quinoa Bowls with Roasted Red Pepper Sauce! A mix of quinoa, cucumbers or kale or spinach, feta cheese, kalamata olives, and pepperoncini!
INGREDIENTS
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
- 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).
- 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!
- Store leftovers in separate containers and assemble each bowl just before serving, especially the greens and the sauces, as those will get soggy when stored with all the other ingredients.
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