2 Servings, 25 Minutes
1 cup Quinoa
1 3/4 cups Water 1/2 tsp Turmeric (powder)
1/2 tsp Sea Salt 2 Tbsp Sunripe Hummus 1/4 cup Parsley (packed)
1/4 Red Onion 8 Heirloom Cherry Tomatoes
1 Tbsp Extra Virgin Olive Oil 8 Sunripe Kalamata Olives
1 cup Baby Spinach (chopped)
2 Lemon Wedges (for serving)
Cook quinoa by adding the quinoa, water, turmeric and sea salt to a small pot. Bring to a boil and stir gently. Reduce to low heat and cover, cooking for 20 minutes. Once done, fluff with a fork and set aside.
Prepare the red onion and parsley by pulsing them in a food processor until finely mixed. Remove from food processor and add olive oil, chopped tomatoes and a pinch of sea salt & pepper (to taste). Set aside.
Place quinoa in bowls, adding chopped spinach, olives, and parsley mixture. Then, add Sunripe Hummus, lemon wedge and any optional add-ins. Serve and enjoy!
Try Beanitos Chips (Found at Sunripe) for added crunch and/or fresh avocado!