Ingredients
15ozchickpeas,(1can) drained, rinsed
1clovegarlic,,minced
¼tsppaprika
sea salt,to taste
¼tspcumin
½lemon,juiced
3tbspolive oil,divided
2tbspwater
red pepper flakes,to taste
2tbspolive oil,divided
1cupquinoa,uncooked, rinsed, drained
2cupsvegetable broth
¼tspdried thyme
¼tspdried tarragon
¼tspdried parsley
2lemons,juiced, divided
salt and pepper,to taste
2Persian cucumbers
½cupgrape tomato
kalamata olive,to taste
½red onion
fresh parsley leaf,to taste
feta cheese,crumbled, to taste
Preparation
Add the chickpeas to a food processor with the garlic, paprika, salt, cumin, lemon juice, 2 tablespoons of olive oil, and water. Pulse until creamy.
Transfer the hummus to a container and top with more olive oil and red pepper flakes.
Heat a large skillet over medium heat. Once hot, add 1 tablespoon of olive oil.
Pour the quinoa into the skillet and toast for 3 to 4 minutes, or until light golden brown.
Add the vegetable broth, thyme, tarragon, parsley, juice of 1 lemon, and salt and stir to combine. Bring to a boil, then cover.
Reduce the heat to low and simmer for 15 to 20 minutes, or until the liquid is absorbed and the quinoa is fluffy. Remove the pan from the heat.
Slice the cucumbers, halve the tomatoes, chop the olives, and dice the onion.
Place all of the vegetables in a medium bowl. Add the parsley, remaining tablespoon of olive oil, lemon juice, salt, and pepper. Stir to combine.
Add ¼ of the quinoa, ¼ of the vegetables, and ¼ of the hummus to a resealable container.
Top the vegetables with crumbled feta cheese.
Store the bowls in the refrigerator for up to 3 days.
Enjoy!
