Kale Quinoa Bowl with Lemon Cilantro Hummus

This bowl is great boost your immune system during the winter! Loaded with kale, beets, mixed nuts, quinoa and a super tasty lemon hummus cilantro sauce - it's super quick to throw together if you make the quinoa ahead of time and use pre-cooked beets.

 Kale Quinoa Bowl with Lemon Cilantro Hummus

Kale Quinoa Bowl with Lemon Cilantro Hummus


Serves 4

Kale Quinoa Bowl with Lemon Cilantro Hummus
  • 1 cup kale, chopped
  • 1/2 cup cucumber, chopped
  • 2 beets, cooked and chopped
  • 1/2 cup shredded carrots
  • 1/2 cup mixed nuts
  • 1/2 cup dried cranberries
  • 1/2 cup cooked quinoa
  • 1/2 cup almonds
  • 1 lemon, juiced
  • 1/2 cup parsley
  • 1/2 cup cilantro
  • 1/2 cup water
  • Lemon Cilantro Hummus Sauce
  • 1/4 cup hummus
  • 1/2 lemon, juiced
  • 1/2 cup cilantro
  • 1/4 cup water

  • COOK THE QUINOA

    Cook 1/4 cup of dry quinoa according to its package directions. It will make about 1/2 cup cooked.

    CHOP

    Chop the kale, cucumber, beets (if you don’t want to cook your own beets buy them pre- cooked! It will save you some time!). Mix in the shredded carrots, mixed nuts, and dried cranberries.

    MAKE THE LEMON HERB PESTO SAUCE

    In your Vitamix, food processor, or blender, combine 1 cup of almonds, the juice of 1 lemon, 1/2 cup of parsley, 1/2 cup of cilantro, and 1/2 cup of water and blend until you get a smooth, creamy sauce.

    Once the quinoa is finished cooking mix the sauce in with the quinoa.

    MAKE THE LEMON CILANTRO HUMMUS SAUCE

    In your Vitamix, food processor, or blender, combine 1/4 cup of hummus, 1/2 of a juiced lemon, 1/2 cup cilantro, and 1/4 water and blend until you get a creamy sauce.

    Pour the sauce over the kale quinoa bowl and enjoy!