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Mediterranean Quinoa Hummus Bowl

Portions:2
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Ingredients

  • 1 can à 265 g chickpeas
  • 125 g colorful quinoa
  • ½ clove of garlic
  • 1 lemon
  • ½ tsp clear vegetable stock
  • 1 ½ tbsp olive oil
  • ½ tbsp tahini
  • ¼ teaspoon ground cumin
  • Salt pepper
  • 1 yellow pepper
  • 200 g colorful cherry tomatoes
  • ½ cucumber
  • ½ glass 190 g each Kalamata olives
  • ½ tbsp sesame seeds
  • 1 ½ stalks of parsley

Instructions

  • Put the quinoa in a colander, rinse and cook according to the instructions on the packet.
  • Peel and dicefinely the garlic.
  • Dissolve the vegetable stock in 3 tablespoons of warm water.
  • Puree half of the chickpeas with garlic, lemon juice, oil, vegetable stock, tahini and cumin, season with salt and pepper.
  • Wash the peppers, cut in half, core and cut into fine strips.
  • Wash the cherry tomatoes and cut in half.
  • Wash the cucumber and partially peel it to form strips.
  • Cut the cucumber into thin slices.
  • Toast the sesame seeds in a non-stick frying pan.
  • Arrange the peppers, cherry tomatoes, cucumber, olives and the remaining chickpeas in two bowls.
  • Garnish with hummus, toasted sesame seeds, lemon wedges and parsley; Serve with the rest of the hummus.
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Course Bowls
Diets Vegetarian