Greek Power Bowls
BellaFina™ peppers may be used to create a wide variety of recipes, from appetizers to main dishes. BellaFina peppers are often used in salads, vegetables trays with or without dip, cooked in stews and sauces and stuffed with meat, cheese and grains.
Grown on the vine in the field, BellaFina peppers are a great source of vitamins and nutrients. They are low calorie, fat free, sodium free and high in Vitamin C.
1 cup quinoa, uncooked
1 clove garlic, minced
1/4 cup onion, finely diced
2 cups vegetable stock
1 tbsp olive oil
1/2 tsp oregano
Salt and pepper to taste
3 red Bellafina peppers, sliced
1 red onion, sliced
1 cucumber, cubed
1 can chickpeas, drained
2 cups baby spinach
1 cup grape tomatoes, halved
1/4 cup black or kalamata olives
1/2 cup tzatziki sauce or hummus
Preheat oven to 400° F.
In a small saucepan, combine onion, garlic and quinoa over medium-low heat. Add stock and simmer, covered, about 15 minutes or until liquid is absorbed.
Meanwhile, toss Bellafina peppers and onion slices with olive oil, oregano, salt and pepper. Layer on a baking sheet lined with parchment or a silicone baking mat. Roast for 15-20 minutes, stirring halfway through.
When veggies have about 10 minutes remaining, add chickpeas to the baking mat to warm.
Assemble bowls: Divide cooked quinoa between bowls. Top each with spinach, roasted veggies and chickpeas, cucumber, tomato, and olives. Top with tzatziki, hummus, or both!
Slightly adapted from livelytable.com