Preheat the oven to 180 degrees C (350 degrees F).
Cut the top of the Red Chili Pepper (215 gram) off and discard. Slice up the rest of the pepper into strips and place in a baking dish. Drizzle with Olive Oil (100 gram), Salt (1 1/4 teaspoon), and Ground Black Pepper (to taste) place in the oven to roast for around 30 - 45 minutes.
While the peppers are roasting, put Quinoa (125 gram) into basket. Rinse quinoa with water.
Put basket into bowl and fill bowl with water, enough to cover the bottom of the basket.
Put the lid on and start Thermomix. Set for 18 minutes, speed 3, temperature 100 degrees.
When the quinoa is done, remove the basket and place the quinoa in a bowl to cool.
Make the red pepper sauce by placing red peppers, Garlic (1 clove), Almonds (135 gram), Lemon (1), in the Thermomix jug and blending for 45 seconds on speed 5. You will make more than you need for the bowl, but you can store in a jar in the refrigerator for 2 days.
Mix half of the chopped herbs with the chopped Cucumber (1).
Mix the remaining herbs with the Feta Cheese (30 gram).
Place the cooked and cooled quinoa in a bowl, and top with 2 tablespoons of the red pepper sauce.
Arrange the Kalamata Olives (30 gram), sliced Red Onion (30 gram), Hummus (30 gram), Fresh Basil (50 gram), and Fresh Parsley (50 gram) in the bowl.
Season to taste with Lemon Juice (to taste), Salt (to taste) and Ground Black Pepper (to taste). Serve and enjoy!