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Greek Quinoa Bowl

yield: 5 total time: 40 minutes
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Ingredients

  • 2 red bell peppers large, cut in half or quarters, seeds removed
  • 1 plum tomato large, cut in half
  • 4 cloves garlic in skins
  • 1/4 cup slivered almonds lightly toasted
  • 1 tablespoon lemon juice
  • 2 teaspoons smoked paprika
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon salt
  • 1 cup quinoa uncooked
  • 1 3/4 cups water or broth
  • 1 avocado sliced or diced
  • 1 cup tomato diced, I like grape tomatoes or another plum tomato
  • 1 cup cucumber diced, I like English, wash and keep their skins on
  • 1 cup artichoke hearts in brine or marinated, chopped
  • 1/2 cup Kalamata olives sliced or chopped
  • 1/4 cup feta cheese crumbled
  • 2 tablespoons fresh parsley, chopped optional
  • lemons sliced

Nutrition

  • Calories : 310 calories
  • Carbohydrate : 41 grams
  • Cholesterol : 5 milligrams
  • Fat : 14 grams
  • Fiber : 12 grams
  • Protein : 11 grams
  • SaturatedFat : 2.5 grams
  • Sodium : 710 milligrams
  • Sugar : 5 grams
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