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
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.