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Mediterranean Chickpea Quinoa Bowls

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Serves: 5 - 6

Overall:

1h

Cook:

30m

INGREDIENTS

2 English cucumbers - seeds removed and finely diced
1 small red onion - finely diced
3 ounces sun-dried tomatoes – minced
¼ cup fresh parsley - finely chopped
¼ cup crumbled feta cheese
2 15.5 ounce can chickpeas
2 cups cooked quinoa
2 pounds cooked chicken breast - diced

INGREDIENTS (sauce)

4 red bell peppers - roasted and skin removed
2 garlic cloves
¼ cup olive oil
2 tablespoons lemon juice
1 tablespoon dried oregano
2 teaspoons red pepper flakes
1 teaspoon paprika
1 teaspoon ground cumin
2 garlic cloves

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INSTRUCTIONS

1. Place roasted peppers, garlic, oregano, red pepper flakes, paprika, cumin, olive oil, and lemon juice into a blender. Blend until all ingredients are fully combined.

2. Combine quinoa, red onion, cucumber, sun-dried tomato, feta, chickpeas, parsley, and chicken into a large bowl.

3. To serve, add quinoa mixture to a bowl and add the red pepper sauce.

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