Moroccan Roasted Red Pepper Quinoa Bowl

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  • 3 cup White Wine Vinegar
  • 2 cup Golden Raisins
  • 2 teaspoons Cumin
  • 1 teaspoon Cinnamon
  • 4 teaspoons Salt
  • 1 teaspoon Pepper
  • 1 cup Honey
  • 2 cup Olive Oil
  • 1 1/3 cup Water


  • 3 ½ heaping cups Ben's Original Whole Grain Brown Rice, prepared
  • 1/3 heaping cup Red Quinoa, prepared
  • 1/2 cup canned Chickpeas
  • ½ cup Roasted Red Bell Pepper strips
  • ½ cup Carrots, shredded
  • ¼ cup Pistachios, chopped
  • 4 teaspoon Parsley, chopped

Moroccan Roasted Red Pepper Quinoa Bowl

Makes: 4 servings


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 a blender, add honey and olive oil to cooled vinegar-raisin mixture and blend until smooth. Add water slowly to achieve the desired consistency (coats back of a spoon).
  3. Store chilled in an airtight container. Shake well to mix before use.


  1. Combine all ingredients in a large mixing bowl except for pistachios and parsley.
  2. Divide equally among 4 bowls. Garnish with pistachios and parsley and serve immediately.