Hummus & Quinoa Salad Bowl

Hummus & Quinoa Salad Bowl

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 get to use so many colourful and healthy ingredients to create whatever flavours and textures you want.

Plus you can top it off with a gorgeous-tasting dressing that will jazz the salad ingredients up even more.

On this occasion, I just used some hemp seed oil and seasoning as my dressing for this salad bowl because there were already so many delicious flavours in the salad ingredients and the hummus had spices in too.

What's great about salad bowls is that you can make them in advance to save time.

For this Hummus & Quinoa Salad Bowl, I already had the homemade beetroot hummus, grated carrot and quinoa in my fridge, so I just had to add a few extras and it was ready to eat.

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.

As I try to eat organic as much as possible, I also used organic salad leaves, watercress, cucumber and carrot.

Serves: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

Top Tip: 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 always also make at least double the quinoa I need as it keeps well in the fridge for up to 5 days.

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