Mediterranean Quinoa Bowls with Roasted Red Pepper Sauce

• jar of roasted red peppers, drained (or roast your own red peppers and win the food game!)16 ounce
• clove garlic↗1
• salt (more to taste)↗0.5 teaspoon
• juice of one lemon1
• olive oil↗0.5 cup
• almonds↗0.5 cup
• cooked quinoa or couscous↗
• spinach, kale, or cucumber↗
• feta cheese↗
• kalamata olives↗
• pepperoncini↗
• thinly sliced red onion
• hummus
• fresh basil or parsley↗
• olive oil, lemon juice, salt, pepper↗

Step-by-step instructions

1. 1

   Make The Sauce: Pulse all the ingredients for the sauce in a food processor or blender until mostly smooth. The texture should be thick and textured (see picture).

2. 2

   Cook Quinoa: Cook the quinoa according to package directions (I always do mine in a rice cooker while I get everything else ready).

3. 3

   Build Your Bowl: Choose from any of the toppings in the ingredient list and make yourself a bowl!

4. 4

   Leftovers: Store leftovers in separate containers and assemble each bowl just before serving, especially the greens and the sauces, as those will get soggy when stored with all the other ingredients.