Chickpea & Quinoa Bowl with Roasted Red Pepper Sauce

Ingredients

• 1 jar roasted red peppers, rinsed
• ¼ cup slivered almonds
• 4 tablespoons extra-virgin olive oil, divided
• 1 small clove garlic, minced
• 1 teaspoon paprika
• ½ teaspoon ground cumin
• ¼ teaspoon crushed red pepper
• 2 cups cooked quinoa
• ¼ cup Kalamata olives, chopped
• ¼ cup finely chopped red onion
• 1 can chickpeas, rinsed
• 1 cup diced cucumber
• ¼ cup crumbled feta cheese
• 2 tablespoons finely chopped fresh parsley

Directions

1. Place peppers, almonds, 2 tablespoons oil, garlic, paprika, cumin and crushed red pepper in a mini food processor. Puree until fairly smooth.
2. Combine quinoa, olives, red onion and the remaining 2 tablespoons oil in a medium bowl.
3. 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.