Lemon-Coconut Quinoa with Ginger Hummus

red quinoa

This gluten free, vegan quinoa recipe is sure to be a hit with your veggie and omnivore friends alike!

Lemon Coconut Quinoa with Ginger Hummus

Ingredients

  • 1 cup red quinoa, cooked and cooled
  • 1 cup brown rice, cooked and cooled
  • Juice of 1 fresh lemon
  • 1/4 tsp. lemon zest
  • 2 Tbsp. unsweetened coconut flakes
  • 2 Tbsp. fresh dill, finely chopped
  • 1 small tomato, finely chopped
  • 1 small sweet onion, finely chopped
  • 1 ripe avocado, peeled, pitted and mashed
  • 2 cups chickpeas, cooked
  • 1 Tbsp. balsamic vinegar
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. sea salt
  • 1 Tbsp. black sesame seeds
  • 1 tsp. fresh ginger, grated

Cooking Directions

  1. In a large serving bowl, combine cooked quinoa and brown rice. Add lemon juice, zest, coconut flakes, dill, tomato and onion; gently toss to combine. Set aside.
  2. In a separate small bowl, combine mashed avocado, chickpeas, vinegar, cinnamon, sea salt and ginger. Using an electric mixer, whip mixture until it forms stiff peaks. Add sesame seeds; mix well to combine.
  3. Serve quinoa mixture at room temperature with a side dollop of ginger hummus.
  4. Enjoy.

Written by amievalpone

One Comment

Leave a Reply

One Ping

  1. Pingback:

Leave a Reply

Your email address will not be published. Required fields are marked *

Basic Whole Grain Cookies [Recipe]

U.S. Carbon Emission Down 7 Percent in Four Years, Even Bigger Drops Coming