Servings: 4

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, seeded and diced

1 cup marinated artichoke hearts, quartered or coarsely chopped

1/2 cup kalamata olives, sliced

1/4 cup feta (crumbled)

2 tablespoons parsley, chopped

Directions

Step 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.)

Step 2: Let cool and remove the skins from the peppers and garlic

Step 3: Puree everything in a blender or food processor.

Step 4: 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.

Step 5: Assemble the quinoa bowls and enjoy!

Step 6: Note: For a more pantry friendly version, use jared roasted red peppers and 2 sundried tomatoes packed in oil instead of fresh and skip the broiling!

Step 7: You can add anything you like to this. I love hummus with this salad.