I'm starting 2016 healthy and happy with a tasty Mediterranean Quinoa Bowl topped with roasted red pepper and almond sauce. Feel free to add any of your favorite ingredients. I could eat this every day … and probably should!
(1) 16-oz. jar roasted red peppers, drained
juice of one lemon
1/3 c. olive oil
1/2 c. whole almonds
1 clove garlic
salt to taste
Tri-Color Quinoa, cooked (1 c. quinoa to 2 c. water)
medium shrimp, cooked
fresh spinach, chopped roughly
cucumber, chopped roughly
feta cheese, chopped or crumbled
kalamata olives, pitted, whole
freshly ground pepper (optional)
parsley (for garnish)
Put all of the sauce ingredients in a food processor and blend until smooth. Set aside.
Cook the quinoa (1 c. quinoa to 2 c. water, bring to a boil, then reduce heat, cover and cook for about 15 minutes until the water is absorbed). Arrange the quinoa and rest of your ingredients in a bowl, add a healthy dollop or two (or three!) of sauce, and top with parsley.