Mediterranean Quinoa Bowls with Romesco Sauce recipes

Name: Mediterranean Quinoa Bowls with Romesco Sauce recipes
Ingredients: 2 large red bell peppers, cut in half lengthwise and seed removed; 1 large plum tomato, cut in half lengthwise; 2 cloves garlic (in skins); 1/4 cup almond slivers or slices, lightly toasted; 1 tablespoon lemon juice (or red wine vinegar); 2 teaspoons smoked paprika; 1/4 teaspoon cayenne (or to taste); salt; olive oil; 1 cup quinoa; 1 3/4 cups water or broth; 1 avocado, sliced or diced; 1 cup tomato, diced; 1 cup cucumber, diced; 1 cup artichoke hearts, quartered or coarsely chopped; 1/2 cup kalamata olives, sliced; 1/4 cup feta (crumbled); 2 tablespoons parsley, chopped