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Mediterranean Quinoa Salad with Roasted Vegetables & Hummus Dressing Recipe

Name: Mediterranean Quinoa Salad with Roasted Vegetables & Hummus Dressing
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 1 cup quinoa; 2 cups vegetable broth; 1 large sweet potato, peeled and diced; 1 red bell pepper, diced; 1 tablespoon olive oil; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/2 teaspoon paprika; 1 can (15 oz) chickpeas, drained and rinsed; 4 tablespoons hummus; 1 tablespoon lemon juice; 1 teaspoon honey; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/4 cup water; 2 cups baby spinach; 1/4 cup sliced almonds

Stashcook

This is a yummy bowl with quinoa, roasted veggies, and a creamy hummus dressing. It's like a rainbow in a bowl! You cook quinoa, roast veggies, and mix a tasty dressing. Then put it all together and eat!

Ingredients

1 cup quinoa

2 cups vegetable broth

1 large sweet potato, peeled and diced

1 red bell pepper, diced

1 tablespoon olive oil

1/2 teaspoon salt

1/4 teaspoon black pepper

1/2 teaspoon paprika

1 can (15 oz) chickpeas, drained and rinsed

4 tablespoons hummus

1 tablespoon lemon juice

1 teaspoon honey

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 cup water

2 cups baby spinach

1/4 cup sliced almonds

Method

Preheat your oven to 425°F (220°C).

In a medium saucepan, combine 1 cup quinoa and 2 cups vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the liquid is absorbed. Remove from heat and let it sit, covered, for 5 minutes.

While the quinoa is cooking, toss the diced sweet potato and red bell pepper with 1 tablespoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon paprika on a baking sheet.

Roast the sweet potato and bell pepper in the preheated oven for 20 minutes or until tender and slightly caramelized.

In a small bowl, whisk together 4 tablespoons hummus, 1 tablespoon lemon juice, 1 teaspoon honey, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1/4 cup water to create the hummus dressing. Adjust seasoning to taste.

Fluff the cooked quinoa with a fork and divide it among 4 bowls.

Top the quinoa with roasted sweet potato, red bell pepper, chickpeas, and baby spinach.

Drizzle the hummus dressing over each bowl.

Sprinkle sliced almonds on top for a crunchy finish.

Serve immediately and enjoy your colorful Mediterranean Quinoa Salad!

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