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)
Instructions
- Make your hummus
- 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.
- After 1 minute, use a spatula to scrape the sides and bottom of the processor.
- 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.
- Prep Time: 30
- Category: Main Course
- Cuisine: Mediterranean
Nutrition
- Calories: 625
