You’ve just stumbled upon the most delicious way to use up all those summer bell peppers and cucumbers! This healthy quinoa hummus bowl is packed with protein-rich quinoa, fresh vegetables, and a tangy homemade dressing. Keep reading to learn how to make it and all the reasons you’ll love it!

Making the Hummus

Before we assemble our quinoa hummus bowl, let’s start by making the star of the show – the hummus. Here’s what you’ll need:

16 oz rinsed Chickpeas
1/4 cup Tahini
1/4 cup Lemon Juice
2 tbsp Olive Oil
2 tbsp water or aquafaba
1/2 tsp Cumin
1/4 tsp Salt

1. Strain the chickpeas using a colander over a measuring glass to save the aquafaba. Then rinse them well under cold water.

2. In a food processor, combine the tahini, lemon juice, olive oil, cumin, salt, and rinsed chickpeas.

3. Process the ingredients for about 1 minute, gradually adding 2 tbsp of leftover juice from the chickpea can or water to the processor to achieve a smooth consistency.

4. Scrape the sides and bottom of the processor with a spatula to ensure all the ingredients are well incorporated.

5. Process the mixture for an additional 1-2 minutes, or until the hummus is smooth and creamy with no whole chickpeas remaining.

Preparing the Quinoa Hummus Bowl Ingredients

Now that your hummus is ready, it’s time to prepare the rest of the ingredients for our quinoa hummus bowl. Here’s what you’ll need:

3/4 cup Quinoa
3 Bell Peppers
2 Tomatoes
2 Cucumbers
1 Avocado
2 cups Mixed Greens
3 tbsp Olive Oil
2 tbsp Rice Vinegar or Apple Cider Vinegar
1 tbsp Maple Syrup
1 tbsp Maille Mustard Dijon Originale
1/2 tbsp Lemon Juice
1/4 tsp Salt

1. Rinse the quinoa under cold water to remove any bitterness and dirt using a mesh strainer.

2. In a saucepan, add the rinsed quinoa to 2 cups of boiling water and cook for 10 minutes or until the quinoa is tender and the water is absorbed.

3. While the quinoa is cooking, dice the bell peppers, cucumbers, tomatoes and avocado into bite-sized pieces. Wash and dry and chop the mixed greens or buy pre-washed. I like to use my kitchen aid food processor attachment for chopping my bell peppers and cucumber and my kitchen aid food chopper for chopping my greens.

4. In a large bowl, whisk together the dijon mustard, lemon juice, olive oil, maple syrup, vinegar, and salt until well combined.

5. Add the chopped vegetables to the bowl with the dressing and toss until they are evenly coated.

6. Once the quinoa is cooked, rinse it under cold water using a mesh strainer to cool it down.

Assembling the Quinoa Hummus Bowl

Now that all our ingredients are prepared, it’s time to assemble our quinoa hummus bowl. Here’s how:

1. Start by adding the homemade hummus to a 9×12 glass baking dish, spreading it evenly to create a base for the dish. The layer should be about 1/2 inch thick.

2. Next, layer the cooked quinoa on top of the hummus in an even layer.

3. Finally, add the mixed vegetables on top of the quinoa, arranging them in a single layer.

4. Serve the quinoa hummus bowl immediately and enjoy!

This quinoa hummus bowl is not only visually appealing but also bursting with flavor and nutrients. The creamy hummus pairs perfectly with the fluffy quinoa and crunchy vegetables, while the tangy dressing ties everything together. It’s a complete meal that will leave you feeling satisfied and nourished.

Why You’ll Love This Quinoa Hummus Bowl:

There are so many reasons to love this healthy quinoa hummus bowl. Here are just a few:

1. Nutritious and Filling:

Quinoa is a complete protein, meaning it contains all nine essential amino acids that our bodies need. It’s also high in fiber, which helps keep you feeling full and satisfied. Combined with the fresh vegetables and protein-packed hummus, this bowl is a nutritious and filling meal.

2. Bursting with Flavor:

The combination of the tangy dressing, crunchy bell peppers and cucumbers, and creamy hummus creates a flavor explosion in every bite. The maple syrup adds a touch of sweetness, while the dijon mustard and lemon juice provide a zesty kick.

3. Versatile and Customizable:

This recipe is incredibly versatile and can be customized to suit your taste preferences. Feel free to add or substitute any vegetables you have on hand. You can also experiment with different dressings or toppings to create your own unique flavor combinations. You can sprinkle some toasted nuts or seeds on top for extra crunch or add some grilled chicken or tofu for added protein. The possibilities are endless!

4. Easy to Make:

With just a few simple steps, this quinoa hummus bowl comes together in no time. It’s a perfect option for a quick and healthy lunch or dinner, especially on busy weekdays.

5. Perfect for Summer:

With the abundance of fresh bell peppers and cucumbers during the summer months, this recipe is a great way to make use of those seasonal ingredients. It’s light, refreshing, and packed with nutrients.

So why not give this quinoa hummus bowl recipe a try? It’s a simple and delicious way to incorporate healthy ingredients into your diet while enjoying a flavorful and satisfying meal.

For more easy recipe, visit all of The Mediocre Cook recipe’s here. Print

Quinoa Hummus Bowl with Fresh Summer Vegetables

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Author: The Mediocre Cook
Total Time: 30 minutes
Yield: 4 1x
Diet: Vegetarian

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Description

Enjoy a delicious and nutritious meal with this Healthy Quinoa Hummus Bowl, packed with protein and fiber to keep you satisfied. This bowl is the perfect way to use up all those fresh summer vegetables, providing a burst of flavor in every bite.

Ingredients

Scale

3/4 cup Quinoa
3 Bell Peppers
2 Tomatoes
2 Cucumbers
1 Avocado
2 cups Mixed Greens
16 oz rinsed Chickpeas
1/4 cup and 1/2 tbsp Lemon Juice (Divided)
1/4 cup Tahini
3 tbsp Olive Oil
2 tbsp Rice Vinegar or Apple Cider Vinegar
1 tbsp Maple Syrup
1 tbsp Maille Mustard Dijon Originale
2 tsp Cumin
1/2 tsp Salt (Divided)

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Instructions

Make your hummus
1. Add 1/4 cup tahini, 1/4 cup lemon juice and 2 tbsp olive oil, 1/2 tsp cumin, 1/4 tsp salt and 16 oz rinsed chickpeas to the food processor and process for about 1 minute, adding 2 tbsp leftover juice from the chickpea can or water to the processor, slowly.
2. After 1 minute, use a spatula to scrape the sides and bottom of the processor.
3. Process again for 1-2 more minute, or until there are no more whole chickpeas left and the hummus is smooth.
Rinse the quinoa
Add the quinoa to 2 cups of boiling water and boil for 10 minutes.
Chop the bell peppers, cucumber and tomatoes, avocado and mixed greens.
Add dijon mustard, lemon juice, olive oil, maple syrup, vinegar and salt to a large bowl and mix well.
Add your chopped vegetables to the bowl and mix well.
Rinse quinoa under cold water using a mesh strainer.
Add the hummus to a 9×12 glass baking dish, in an even layer on the bottom.
Add the quinoa on top of the hummus in an even layer.
Add the mixed vegetables on top of the quinoa in a single layer.
Serve and enjoy.