Mediterranean Quinoa Bowls with Romesco Sauce

Name: Mediterranean Quinoa Bowls with Romesco Sauce
Ingredients: 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; 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

Mediterranean Quinoa Bowls with Romesco Sauce was pinched from <a href="https://www.closetcooking.com/mediterranean-quinoa-bowls-with-romesco/" target="_blank" rel="noopener">www.closetcooking.com.</a>

INGREDIENTS

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2 large red bell peppers, cut in half lengthwise and seed removed

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1 large plum tomato, cut in half lengthwise

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2 cloves garlic (in skins)

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1/4 cup almond slivers or slices, lightly toasted

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1 tablespoon lemon juice (or red wine vinegar)

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2 teaspoons smoked paprika

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1/4 teaspoon cayenne (or to taste)

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salt to taste

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olive oil to taste

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1 cup quinoa

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1 3/4 cups water or broth

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1 avocado, sliced or diced

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1 cup tomato, diced

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1 cup cucumber, diced

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1 cup artichoke hearts, quartered or coarsely chopped

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1/2 cup kalamata olives, sliced

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1/4 cup feta (crumbled)

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2 tablespoons parsley, chopped

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