Hummus & Quinoa Superfood Veggie Bowl

Spring is fast approaching and fresh veggies are on my mind! This salad came together from a bunch of leftover greens and veggies that I needed to use up, and it ended up being amazingly delicious.

The ingredients here are really flexible—use this idea and method to use up any extra raw veggies, quinoa or hummus in your fridge. Whenever I make quinoa or hummus I always prepare double (and sometimes triple) of what I need so I can whip up something like this veggie bowl later in the week for lunch or a light dinner.

The texture is extra important in a dish like this: use a handheld mandoline or veggie peeler to create thin slices of carrot or other veggies that you use. I used pumpkin seeds and sunflower seeds here because it’s what I had on hand, but if you have something like sliced almonds or hemp seeds on hand those would be great here, too. I’ve shown you how to store your nuts, seeds and other superfoods before; it’s a good idea to always have easy access to your favorites for meals like this one.

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I always prefer homemade hummus and salad dressing because the store-bought versions of both are 1) always overpriced, and 2) loaded with preservatives and fillers. Homemade versions are quick, easy and cheap to whip up, and, in my opinion, always taste better.

Hummus and quinoa are both packed with protein, fiber and many other nutrients. The rest of the ingredients not only add beautiful color and texture, they’re also loaded with good-for-you antioxidants and phytonutrients to help you look and feel your best.

Hummus & Quinoa Superfood Veggie Bowl

Serves 1

1 big handful of arugula (or your favorite greens)
1/4 cup homemade hummus (recipe below)
1/4 cup prepared quinoa
2 kale leaves, chopped (& massaged if needed)
a few tablespoons of micro-greens (if you have easy access to them)
8 grape tomatoes cut in half
1/4 of an avocado, sliced
half of a carrot, finely sliced
1 teaspoon raw pumpkin seeds
1 teaspoon raw sunflower seeds
2-3 tablespoons Homemade Lemon Honey Salad Dressing (recipe below)

Method: Arrange all ingredients on a bed of arugula or your favorite greens. Add a drizzle of your favorite homemade salad dressing and enjoy!

Homemade Hummus

1 15-ounce can garbanzo beans (aka chickpeas), drained and rinsed well
2 tablespoons tahini paste
1 tablespoon freshly squeezed lemon juice
1 small garlic clove, finely chopped
1/2 teaspoon sea salt
1/3 cup extra virgin olive oil (more or less to desired texture)

Method: In a food processor, pulse all ingredients except extra virgin olive oil 8-10 times. Scrape down the sides, then turn the food processor on. Let process about 10 seconds, then slowly drizzle in the olive oil until a smooth texture forms. Add up to two tablespoons of purified water if needed for a smooth consistency (usually not necessary but can be helpful depending on the garbanzo bean source.)

For this particular salad, I prefer my hummus to be a little thicker and hold together, when I made it for a dip I add a little extra extra virgin olive oil or water to thin it out.