Lemon Coconut Quinoa with Ginger Hummus -- Courtesy of Amie Valpone

Lemon Coconut Quinoa with Ginger Hummus by The Healthy Apple

“A nice combination of pretty, red quinoa and brown rice.  A side dollop of ginger hummus.  Now that’s what I call a fabulous dish. Wouldn’t ya say so yourself?”

–Amie Valpone

 

 

 
 

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

METHOD

  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.
 
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