HUMMUS BOWL
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1 cup uncooked quinoa 2 cups chicken stock 2 medium tomatoes 1/2 english cucumber 1 bunch cilantro 1 bunch parsley 1/4 red onion 1 can chickpeas 1/4 cup tahini 1 lemon juiced 2 garlic clove hemp hearts olive oil salt cumin smoked paprika
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DIRECTIONS
- Rinse the quinoa under cold water. Drain well. Combine quinoa and chicken stock in a small pot. Bring to a boil, then turn the heat down to maintain a gentle simmer. Cook until the quinoa has absorbed all of the stock, about 15-20 min, cover, remove from heat and set aside to cool.
- While quinoa cooks, chop the tomatoes, cucumbers, onion and herbs finely.
- Drain the chickpeas. In a food processor combine the chickpeas, tahini, 1/4 cup olive oil, garlic and half of lemon juice. Add 1 tsp of cumin and salt to taste. Add 1 cube of ice (this will help to create smoother and silkier texture) Process until smooth.
- In a large bowl, combine chilled quinoa, tomatoes, cucumbers, red onions and chopped herbs. Salt to taste. Add the rest of the lemon juice and about 1/2 tsp cumin. Mix well.
- To serve, spread about 2 full tbsp of hummus in a bowl. Drizzle with olive oil and smoked paprika. Add quinoa salad on the side. Sprinkle with hemp hearts. Enjoy!
