Peruvian-Inspired Verde Quinoa Bowl

Preheat your oven to 400°F. Wash 2 medium red bell peppers and 1 medium yellow bell pepper. Slice them into large, wide 1-inch strips so they are easy to identify and set aside later if desired.

Toss the bell pepper strips on a baking sheet with 1/2 tbsp olive oil, 1/2 tsp ground cumin, and 1/4 tsp salt. Spread them in a single layer and roast for 15 to 18 minutes, until they are tender and slightly charred at the edges.

While the peppers roast, prepare the mild verde sauce. Wash 1 cup fresh cilantro (leaves and tender stems). Peel 1 clove of garlic. Remove all seeds and ribs from 1/2 of a jalapeño pepper to eliminate any spicy heat.

In a blender, combine the 1 cup fresh cilantro, 1/2 cup plain Greek yogurt, the juice of 1 whole lime (about 2 tbsp), the 1/2 deseeded jalapeño, 1 peeled garlic clove, and 1/4 tsp salt. Blend on high speed until completely smooth and vibrant green.

Reheat the leftover components. Place 3 cups of leftover cooked quinoa in a small saucepan with 1 tbsp of water. Cover and warm over medium-low heat for 4 minutes, stirring occasionally, until steaming.

In a medium non-stick skillet, heat 1/2 tbsp olive oil over medium heat. Keep the proteins separate to honor individual preferences: add 0.5 lb of leftover cooked chicken breast sliced to one side of the skillet, and 0.5 lb of leftover cooked large shrimp to the other side. Warm gently for 3 minutes just until heated through, then remove from heat.

Assemble the bowls. Divide the 3 cups of warmed quinoa evenly among three bowls. Top with the roasted bell pepper strips. Add the warmed chicken to the bowls for those who prefer poultry, and the shrimp to the bowls for those who prefer seafood. Drizzle each bowl with 2 to 3 tablespoons of the fresh verde sauce immediately before serving.