This veggie grain bowl is packed with plenty of protein! A healthy grab and go lunch!
1 (7 ounce) jar red peppers, rinsed
1/4 cup slivered almonds
4 tablespoons extra-virgin olive oil, divided
1 small clove garlic, minced
1 teaspoon paprika
1/2 teaspoon ground cumin
1/4 teaspoon crushed red pepper (optional)
2 cups cooked quinoa
1/4 cup Kalamata olives, chopped
1/4 cup finely chopped red onion
1 (15 ounce) can chickpeas, rinsed
1 cup diced cucumber
1/4 cup crumbled feta cheese
2 tablespoons finely chopped fresh parsley
Place peppers, almonds, 2 tablespoons oil, garlic, paprika, cumin and crushed red pepper in a mini food processor. Purée 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.