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- 2 cups cooked quinoa
- 4 cups arugula (or other green)
- 1/2 red onion, sliced
- 2 cups cherry tomatoes, halved or quartered
- 2 cups Persian cucumbers, chopped
- 1 red pepper, sliced
- 2 cups canned chickpeas, drained and rinsed
- 1 cup olives (pitted)
- 1 cup hummus
- 2 tbsp olive oil
To make homemade hummus: Add the tahini, lemon juice, and garlic to a good processor. Process for about 1 minute until the mixture is slightly fluffy and appears whipped. Add the chickpeas, salt, and cumin to the food processor. Begin to process, scraping down the mixture as needed. As the food processor is running, drizzle in the olive oil. Check the texture and then add ice water one tablespoon at a time until the mixture is smooth and creamy. Taste and season with salt as needed Serve with a drizzle of olive oil and a sprinkle of paprika or fresh parsley.
Assemble the bowls: Layer in the hummus, quinoa, vegetables, and any additional toppings, Drizzle with olive oil and a splash of vinegar. Season with salt and pepper.
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