Greek Quinoa Bowl

Ingredients

• Quinoa

  Uncooked

  ½ cup or 85g

• Water

  Plain, clean water

  1 cup or 237g

• Spinach

  Raw

  4 cup or 120g

• Chickpeas

  (garbanzo beans, bengal gram), mature seeds, canned

  1 ½ cup or 360g

• Tomatoes

  Red, ripe, raw, year round average

  1 medium whole or 123g

• Cucumber

  With peel, raw

  1 cup slices or 104g

• Parsley

  Raw

  ½ cup or 30g

• Avocados

  California, raw

  1 fruit, without skin and seed or 136g

• Hummus

  Commercial

  ½ cup or 123g

• Organic Hemp Seeds

  Shelled, Whole - Whole Foods Market

  ¼ cup or 30g

• Lemons

  Raw, with peel

  1 fruit without seeds or 108g

• Sea Salt

  Wegmans

  ¼ tsp or 1g

• Pepper

  Spices, black

  1 tbsp or 6g

Directions

1. In a medium pot over high heat, add quinoa and water; bring to a boil. Cover; simmer for 13-15 minutes, until fluffy.
2. In a bowl or plate, add 1 cup spinach. Add 1/4 of the quinoa, 1/4 of the chickpeas, 1/4 tomato, 1/4 cup cucumber, 2 tablespoons parsley and 1/4 avocado. Top with 2 tablespoons hummus, 1 tablespoon hemp seeds and the juice of one lemon wedge. Season with salt and pepper.