A quick, easy, light and healthy quinoa salad with Mediterranean inspired flavours including feta, olives, artichoke hearts, tomato, cucumber and avocado in a tasty red pepper romesco sauce!
Recipe by: closetcooking.com
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:
- 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). READ MORE
