EatingWell: Making a healthy, grab-and-go lunch is a cinch
Place peppers, almonds, 2 tablespoons oil, the garlic, paprika, cumin and crushed red pepper (if using) in a mini food processor. Puree until fairly smooth.
Combine quinoa, olives, red onion and the remaining 2 tablespoons oil in a medium bowl.
To serve, divide the quinoa mixture among four bowls and top with equal amounts of the chickpeas, cucumber and the red pepper sauce. Sprinkle with feta and parsley.
To make ahead: Prepare red pepper sauce (Step 1) and quinoa (Step 2); refrigerate in separate containers. Assemble just before serving.
Recipe nutrition: Per serving: 477 calories; 25 g fat (4 g sat, 27 g mono); 8 mg cholesterol; 49 g carbohydrate; 0 g added sugars; 3 g total sugars; 13 g protein; 8 g fiber; 643 mg sodium; 443 mg potassium.
Nutrition Bonus: Folate (26 percent daily value), Vitamin A (23 percent dv)
3 1/2 Carbohydrate Serving(s)
Exchanges: 4 1/2 fat, 2 1/2 starch, 1 1/2 vegetable, 1/2 lean protein
(EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at www.eatingwell.com.)
