Quinoa with Roasted Red Pepper Sauce

Jul 31 2013

This smooth, colorful sauce is so easy and quick to prepare, you’ll want to make it often.
Recipe courtesy of Tracy Beckmann

Serves 4


Dietitian's Tip: 

Add a grilled chicken breast, sautéed vegetables or green salad, and a glass of low-fat or fat-free milk to make a DASH Diet-friendly meal. Sauce may be prepared up to a day in advance and heated in a small pan before serving over quinoa.



2 cups cooked quinoa (about ¾ cup uncooked)
¼ cup fine bread crumbs, plain
1 small garlic clove
2 Roma tomatoes (approximately 4 oz)
½ cup (approximately 1/3 jar) roasted red bell peppers, drained
1/8 cup whole almonds, unsalted
2 tablespoons cooking sherry
4 teaspoons extra-virgin olive oil



Cook quinoa according to package directions. Cover to keep warm. Set aside.

Place bread crumbs, garlic, tomatoes, peppers and almonds in a food processor and blend until well chopped and mixed. With processor running, slowly add sherry, and then slowly add oil. Continue to blend until smooth. If too thick, add a little water to thin (sauce should be the consistency of a thick spaghetti sauce.) Pour over warm quinoa and serve.


Nutrition Information: 

Per serving: 173 calories, 9 g total fat, 1.0 g saturated fat, 30 g carbohydrates, 7 g protein, 5 g fiber, 260 mg sodium, 266 g potassium, 74 g magnesium, 54 mg calcium