Chargrill the red bell peppers directly on a flame until evenly roasted.

Cool the roasted peppers and peel off the black skin.

Remove seeds from the peppers and chop them.

Blend the chopped peppers with lemon juice, extra virgin olive oil, pomegranate molasses (optional), paprika powder, salt, and black pepper powder to make the red bell pepper sauce.

Cook quinoa according to package instructions.

Cool the cooked quinoa.

In a large mixing bowl, combine the quinoa, mixed vegetables, tomatoes, spring onion greens, herbs, lime juice, and sliced black olives.

Add salt and black pepper to taste.

Mix all ingredients thoroughly.

Divide the mixture into individual bowls.

Top each bowl with the red bell pepper sauce.

Chill for 30 minutes (optional) before serving.

Serve as a light meal or as a salad with Homemade Hummus and Pita Bread.