Moroccan Roasted Red Pepper Quinoa Bowl

Ingredients
GOLDEN RAISIN DRESSING:
- 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
Assembly
- 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
Direction
Golden Raisin Dressing
- Combine vinegar, raisins, cumin, cinnamon, salt and pepper in a saucepan and bring to a boil. Remove from heat and cool.
- 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).
- Store chilled in an airtight container. Shake well to mix before use.
Assembly:
- Combine all ingredients in a large mixing bowl except for pistachios and parsley.
- Divide equally among 4 bowls. Garnish with pistachios and parsley and serve immediately.