Hummus, Chickpea & Quinoa Buddha Bowl
1 serving, 10 minutes
¼ cup Quinoa (cooked)
¼ head Romaine Lettuce (chopped)
¼ Cucumber (chopped)
¼ Red Bell Pepper (chopped)
2 tbsp Hummus
1 tbsp Pitted Kalamata Olives
1 tbsp Extra Virgin Olive Oil
1 ½ tsp Apple Cider Vinegar
Sprinkle Himalayan Salt (to taste)
⅛ Avocado (sliced)
Cook the quinoa according to package instructions.
In the meantime, combine the apple cider vinegar, olive oil, salt, and pepper in a jar. Seal and shake well to combine.
Add the chopped cos lettuce to a bowl. Top with quinoa, hummus, red bell pepper, chickpeas, cucumber, avocado, and olives.
Drizzle the dressing on top and enjoy!
Eat well. Feel good. Be happy.
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