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The Best Vegan Romesco Sauce with Quinoa & Veggies

This Romesco Recipe will rock your socks off! Just combine quinoa, your fave veggies & romesco for the ultimate in healthy deliciousness.
CourseMain Course, Side Dish
CuisineAmericanized Japanese, Spanish
Servings: 4

BUY IT

Romesco Sauce

  • [the roasted peppers]
  • 3/4 cup olive oil
  • 1 small lemon, juiced
  • 5/8 cup slivered almonds (or 1/2 cup raw, whole almonds)
  • 2 cloves garlic, quartered
  • 3/4 t salt

MAKE IT

  • Turn on your broiler. And take a second to start heating the broth for quinoa. Meanwhile, grab your peppers. Cut in half and de-seed. Lay peppers on a baking sheet, skin-side up. Drizzle 1 T olive oil over all the peppers. Broil (on top rack) for 10 mins, minimum.
  • Meanwhile, once broth is boiling, add quinoa. Bring back to a boil, then cover, bring heat down to low, and let simmer for 15 mins. The quinoa is done when it can be fluffed with a fork with no excess liquid at bottom. (You may need to cook longer than 15 mins.)
  • Take baking sheet out of oven. Carefully (with tongs) take peppers off baking sheet and place in a bowl. Immediately cover with a plate, to create a seal so the peppers can steam. Place some kind of weight on top to assure the seal. Leave them for 10 mins. Once time is up, remove skin from the peppers. Careful! They may still be pretty hot.
  • While waiting on the quinoa and peppers, prep all your other veggies, as needed. Steam broccoli in microwave according to instructions on package.
  • Make the romesco! In a Vitamix or blender, combine the roasted peppers with the rest of the romesco ingredients.

PLATE IT

Assemble each bowl however makes you happy! We used about 1/2 cup of quinoa per bowl.