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Mediterranean Quinoa Bowls with Romesco Sauce #healthydiet #quinoa #bowls #mediterranean #paleo

Mediterranean Quinoa Bowls with Romesco Sauce #healthydiet #quinoa #bowls #mediterranean #paleo

A snappy, simple, light and sound quinoa serving of mixed greens with Mediterranean enlivened flavors including feta, olives, artichoke hearts, tomato, cucumber and avocado in a scrumptious red pepper romesco sauce!

Today I have some light and solid Mediterranean quinoa bowls with romesco sauce! The romesco is a basic and delectable simmered red pepper sauce with almonds, garlic, lemon and smoky paprika and it goes flawlessly in this Mediterranean quinoa serving of mixed greens.

The remainder of these dishes are Mediterranean fixings including, tomato, cucumber, kalamata olives, feta cheddar, artichoke hearts and avocado. This quinoa bowl is enlivened by burrito bowls yet with Mediterranean flavors rather than Mexican and simply like a burrito bowl you can switch the fixings up and utilize your top picks! Regardless of how you fix these Mediterranean quinoa bowls with romesco sauce they are a scrumptious and solid approach to begin the new year!

Mediterranean Quinoa Bowls with Romesco Sauce #healthydiet #quinoa #bowls #mediterranean #paleo

Also try our recipe : WHOLE30 STEAK BITES WITH SWEET POTATOES AND PEPPERS #whole30 #potato #steak #diet #paleo

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!


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