Quinoa bowl with chickpeas, Brussels sprouts, with Red Beet Cumin Hummus dressing- Lunch Days 4-5

Ingredients:

Dressing

¼1/4 cup hummus

¼1/4 cup water

1 tablespoon lemon juice

1 tablespoon olive oil

1/4¼ teaspoon ground cumin

Pinch of salt and pepper

Bowl

1 cup Quinoa (always soak grains for at least 2 hours in water before cooking)

1 Cup chickpeas

2 cups Brussels sprouts

2 cups Fresh Red Beets

 *optional-add goat cheese and/or soaked cranberries on top

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 sauté them in olive oil. Add the chickpeas when the Brussels sprouts are almost tender. Squeeze half a lemon over them as they sauté and add a little water.

2. Cook the Quinoa:

   • Start the quinoa by soaking it for at least 2 hours in water before cooking. Add salt and pepper to taste.

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. Assemble the Bowl:

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

This recipe makes enough for 2 meals for lunch days 4-5.  Enjoy your delicious and nutritious quinoa bowl!