Spring Quinoa Bowl

Dressing:

¼ cup hummus

¼ cup water

1 tablespoon lemon juice

1 tablespoon olive oil

¼ teaspoon ground cumin

Pinch of salt and pepper

Bowl:

¼ tsp Cumin

¼ tsp Coriander

¼ tsp turmeric

1 cup Quinoa (soak for 30-60 minutes in water before cooking, rinse several times)

1 Cup chickpeas (dry chickpeas that have been soaked for 4-6 hours and then cooked are preferred)

1 cup of Brussels sprouts, finely chopped

1 cup Fresh Red Beets, diced

Optional Goat Cheese

1. Prepare the Vegetables:

• Cut the beets into cubes, put them in a baking dish, and drizzle olive oil, salt, and pepper over them. Cook them in the oven at 425°F until tender.

• Cut the Brussels sprouts and beets.   Place them in a baking dish and add your spices to the olive oil.  Work the oil and spices into the veggies with your hands.

2. Cook the Chickpeas

While the vegetables bake, boil your chickpeas until tender, then strain.

3. Make the Dressing:

• Add all the dressing ingredients (¼ cup hummus, ¼ cup water, 1 tablespoon lemon juice, 1 tablespoon olive oil, ¼ teaspoon ground cumin, and a pinch of salt and pepper) to a blender and blend until smooth.

  4. Cook the Quinoa

  5. Assemble the Bowl:

• Put the quinoa in a bowl and add the cooked Brussels sprouts, chickpeas, and beets over the quinoa. Add the dressing and a squirt of lemon juice.

This recipe makes 2 servings. Enjoy your delicious and nutritious quinoa bowl! 😊