Mediterranean Quinoa Bowls with Romesco Sauce

Step 1

Place the peppers (skin side up), the tomato (skin side down) and the garlic on a baking dish and roast under a broiler until the skins of the red peppers have blackened and charred, the tomatoes are roasted but before they are charred and the garlic is lightly golden brown, about 5-15 minutes. (You will need to pull the garlic and the tomatoes out before the peppers.)

Step 2

Let cool and remove the skins from the peppers and garlic

Step 3

Puree everything in a blender or food processor.

Step 4

Bring the quinoa and water to a boil, reduce the heat and simmer, covered, until the liquid has been absorbed and the quinoa is nice and tender, about 15-20 minutes.

Step 5

Assemble the quinoa bowls and enjoy!