SERVINGS: 4 PREPPING TIME: 15 min COOKING TIME: 20 min
1 cup uncooked quinoa
2 cups chicken stock
2 medium tomatoes
1/2 english cucumber
1 bunch cilantro
1 bunch parsley
1/4 red onion
1 can chickpeas
1/4 cup tahini
1 lemon juiced
2 garlic clove
Rinse the quinoa under cold water. Drain well. Combine quinoa and chicken stock in a small pot. Bring to a boil, then turn the heat down to maintain a gentle simmer. Cook until the quinoa has absorbed all of the stock, about 15-20 min, cover, remove from heat and set aside to cool.
While quinoa cooks, chop the tomatoes, cucumbers, onion and herbs finely.
Drain the chickpeas. In a food processor combine the chickpeas, tahini, 1/4 cup olive oil, garlic and half of lemon juice. Add 1 tsp of cumin and salt to taste. Add 1 cube of ice (this will help to create smoother and silkier texture) Process until smooth.
In a large bowl, combine chilled quinoa, tomatoes, cucumbers, red onions and chopped herbs. Salt to taste. Add the rest of the lemon juice and about 1/2 tsp cumin. Mix well.
To serve, spread about 2 full tbsp of hummus in a bowl. Drizzle with olive oil and smoked paprika. Add quinoa salad on the side. Sprinkle with hemp hearts. Enjoy!