Greek Quinoa Buddha Bowl & A Special Announcement

• Vegan
• Gluten free

• Produce

  • 1 Avocado
  • 1 1/2 cups Chickpeas
  • 1 cup Cucumber
  • 1 Lemon
  • 1/2 cup Parsley
  • 4 cups Spinach
  • 1 Tomato

• Condiments

  • 1/2 cup Hummus

• Pasta & Grains

  • 1/2 cup Quinoa, dry

• Baking & Spices

  • 1 Salt and pepper

• Nuts & Seeds

  • 1/4 cup Hemp seeds

• Liquids

  • 1 cup Water

Found on emilieeats.com

Description

Ingredients

• ½ cup dry quinoa
• 1 cup water
• 4 cups spinach
• 1½ cups chickpeas, or 1 15-ounce can, drained and rinsed
• 1 tomato, chopped
• 1 cup cucumber, chopped
• ½ cup parsley, finely chopped
• 1 avocado, thinly sliced
• ½ cup hummus
• ¼ cup hemp seeds
• 1 lemon, sliced into wedges
• Salt and pepper, to taste

Directions

• In a medium pot over high heat, add quinoa and water; bring to a boil. Cover; simmer for 13-15 minutes, until fluffy.
• In a bowl or plate, add 1 cup spinach. Add ¼ of the quinoa, ¼ of the chickpeas, ¼ tomato, ¼ cup cucumber, 2 tablespoons parsley and ¼ avocado. Top with 2 tablespoons hummus, 1 tablespoon hemp seeds and the juice of one lemon wedge. Season with salt and pepper.