After making my cilantro tabbouleh, I had enough quiona to make another dish. While rummaging through the fridge, I found some mini peppers and decided to create a spanish style quinoa bowl. I did make a mental note to make my smoked almonds next time rather than using just raw almonds. The smoky flavor of my roasted almonds would be perfect for this!

Spanish Quinoa 

• 1 cup quiona, cooked

• 1 cup assorted bell peppers, chopped

• 1/2 cup celery stalk and leaves, chopped

• 1/2 cup black and greens olives, chopped

• 1/4 cup onion, chopped

• 3 garlic cloves, minced

• 2 tablespoons olive oil

• 1/2 lemon, juiced

• 1 teaspoon Worcestershire sauce

• Salt and pepper to taste

• Chopped almonds for garnish

Place oil, lemon juice, Worcestershire sauce, and garlic into a mixing bowl. Whisk. Add in quinoa and remaining ingredients except almonds. Stir, cover with plastic wrap and chill for at least 30 min. Serve with almonds scattered on top.