Moroccan Roasted Red Pepper Quinoa Bowl

Moroccan Roasted Red Pepper Quinoa Bowl

Makes: 1 Bowl

INGREDIENTS

  • 1 cup UNCLE BEN’S® Roasted Red Pepper Flavored Brown Rice & Quinoa, prepared
  • 2 tablespoons chickpeas
  • 2 tablespoons red bell pepper, sliced and roasted
  • 2 tablespoons carrots, shredded
  • 1 tablespoon pistachios, chopped
  • 1 teaspoon parsley, chopped
  • 1 tablespoon Golden Raisin Dressing (see directions below)

Golden Raisin Dressing

  • 3/4 cup white wine vinegar
  • 1/2 cup golden raisins
  • 1/2 teaspoon cumin
  • 1/4 teaspoon cinnamon
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup honey
  • 1-1/2 cups olive oil
  • 1/3 cup water

DIRECTION

Golden Raisin Dressing

  1. Combine vinegar, raisins, cumin, cinnamon, salt and pepper in
    a saucepan and bring to a boil. Remove from heat and cool.
  2. Using an immersion blender or food processor, add honey and
    olive oil to cooled vinegar-raisin mixture and blend until
    smooth. Add water slowly to achieve the desired consistency.
  3. Store chilled in an airtight container. Shake well to mix before
    use.

Assembly

  1. Place one cup cooked UNCLE BEN’S® Roasted Red Pepper
    Brown Rice & Quinoa in a bowl and arrange chickpeas, roasted
    red peppers and carrots on top.
  2. Drizzle bowl with about 1 tablespoon Golden Raisin Dressing
    and top with pistachios and parsley. Serve immediately.

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