Ingredients
Directions
In a large bowl, add quinoa, carrots, tomato, lettuce, avocado, onion and olives. Mix well.
In a small bowl, add hummus and lemon. Mix well. Check consistency and add 1–2 Tbsp of water if you’d like a thinner consistency to pour over the salad.
Pour hummus and lemon over salad and mix well. Sprinkle with salt and pepper if desired.
Dish into two bowls and enjoy!
Chef's Notes
Substitutions
Swap the red leaf lettuce for other organic greens, such as spinach, kale, arugula or endive.
Replace the tomato with another red vegetable like organic red bell pepper or radish.
Substitute green, white or yellow onion for the red.
Instead of quinoa, try organic farro, wheat berries, kamut or barley.
Layer it up
Add chickpeas or lentils for some additional protein.
Add more herbs from your garden like basil, dill or cilantro.
Add more color! If you have radish, kale, arugula or cucumber in your garden, then use those as well.
Top the salad with grilled organic tofu or tempeh.
Sprinkle with pumpkin or sunflower seeds.
Top with the Roasted Red Pepper Sauce.
Ingredients
Directions
In a large bowl, add quinoa, carrots, tomato, lettuce, avocado, onion and olives. Mix well.
In a small bowl, add hummus and lemon. Mix well. Check consistency and add 1–2 Tbsp of water if you’d like a thinner consistency to pour over the salad.
Pour hummus and lemon over salad and mix well. Sprinkle with salt and pepper if desired.
Dish into two bowls and enjoy!
