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

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.

FOR THE QUINOA BOWL:

1. 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.
2. Assemble the quinoa bowls and enjoy!

source:http://www.closetcooking.com