Quinoa And Hummus Bowl

Instructions

1. In a medium saucepan, combine the quinoa and water. Bring to a boil over medium heat, then reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and cooked through. Remove from heat and let it sit, covered, for an additional 5 minutes.

2. In the meantime, heat olive oil in a skillet over medium heat. Add the chickpeas, cumin, paprika, salt, and pepper. Sauté for 5-7 minutes, or until the chickpeas are slightly crispy. Remove from heat and set aside.

3. In a large mixing bowl, combine the cooked quinoa, sautéed chickpeas, cherry tomatoes, cucumber, red onion, Kalamata olives, and fresh parsley. Toss gently to combine all the ingredients.

4. To assemble the bowls, divide the quinoa mixture among serving bowls. Top each bowl with a generous dollop of hummus.

5. Serve the Quinoa and Hummus Bowls with lemon wedges on the side for an extra burst of freshness. Squeeze some lemon juice over the bowl just before enjoying.