A Hummus & Quinoa Salad Bowl that's quick to prepare, full of goodness and perfect for a healthy Summer lunch.

I love being creative with salad bowls because you can use so many colourful and healthy ingredients to create the flavours and textures you desire.

You can also dress it with a gorgeous-tasting dressing that helps to add even more layers of flavour and deliciousness.

On this occasion I kept things simple with some hemp seed oil and seasoning. I didn't want to spoil it, as there were already so many wonderful ingredients in the salad and spices in the hummus too,

The fantastic thing about salad bowls is the flexibility and personalisation.

For this Hummus & Quinoa Salad Bowl, I already had the homemade beetroot hummus, grated carrot and quinoa in my fridge. I just had to add a few extra ingredients and voila, my salad bowl was ready to devour.

Quinoa has the texture of a grain but is actually a seed. Because it's a complete protein though it's ideal for vegan salad bowls, like this one.

I also used organic salad leaves, watercress, cucumber, radish and carrot because I want to avoid pesticides at all times.

Hummus & Quinoa Salad Bowl Recipe

Serves: 1  Prep time: 10 minutes (if using prepared hummus & pre-cooked quinoa)

INGREDIENTS:

• 1 large tablespoon quinoa
• 1 large tablespoon beetroot hummus (homemade)
• 1 large handful watercress (washed)
• 1 large handful mixed salad leaves (washed)
• 2 radishes (washed & sliced)
• 6 slices cucumber (washed)
• 1 tablespoon carrot (washed & grated)
• 1/2 avocado (skin removed)
• 1 teaspoon pumpkin seeds
• 1 teaspoon sesame seeds (sprinkled over the top)

For the dressing: 1 dessertspoon of Good Hemp Oil (hemp seed oil), sprinkling of Himalayan salt & ground peppercorns

RECIPE:

1. Cook the quinoa (if not using pre-cooked quinoa)
2. Make the beetroot hummus (if not using pre-prepared homemade hummus)
3. Arrange all of the ingredients in your salad bowl and sprinkle with sesame seeds and the dressing ingredients

Cooking quinoa - use double the amount of filtered water or veggie stock to quinoa (e.g. 1 cup of quinoa needs 2 cups of liquid).

Bring the pan to a boil, cover and reduce heat to low and simmer for about 15 minutes until all of the liquid is absorbed.

It's best to set a timer for 10 minutes to simmer because if left too long quinoa can burn the bottom of the pan.

When it's cooked use a fork to fluff it up. I tend to make at least double the quinoa I need as it keeps well in the fridge for up to 4 days.

 

DID YOU MAKE THIS RECIPE?

Tag @nicolamonson on Instagram and use the #nicolamonsonrecipes hashtag. I love seeing your recreations.