Since well before joining the Roots family late last year, I’ve used hummus as a quick, delicious snack to refuel after training and throughout the day. Now that I have Roots in my fridge at all times, I’ve tried to move beyond just shoveling it straight in using whatever nearby raw vegetable I can find — although let’s be honest I do still do that quite a bit — to become more creative in my consumption. Although hummus, broccoli, and quinoa may seem like pretty straightforward foods on their own, they combine to make a quick, satisfying dish that’s great for vegans and omnivores alike.
Three-Ingredient Vegan Hummus-Quinoa Bowl
1 cup of dry quinoa
1-2 heads of broccoli
4-8 tablespoons of Roots Hummus to taste
To assemble the ingredients for this simple bowl, first pick up some quinoa in the bulk foods section of your local grocer. Whenever possible, get organic broccoli from your local farmers market. Roots Hummus comes in both standby and unique flavors including my personal favorite, Mango Sriracha, so it should be easy to choose one that suits your tastes. Roots’ texture is more substantial than typical pre-prepared hummus, so it works well as a binder in this bowl. As a side bonus, Roots uses fresh, locally sourced ingredients, is free of preservatives, and provides living wages to all their employees.
- Bring 2 cups of water to a boil in a pot and add the quinoa. Reduce heat to a simmer and cover the pot until the quinoa grains ball out and become fluffy.
- Rinse and chop the broccoli into bite-sized pieces.
- Add the broccoli and hummus to the pot and mix thoroughly.
Makes 4 servings
Total Cooking Time: 15 minutes
Active Prep Time: 5 minutes
- Use vegetable broth instead of water and/or add table spoon of extra virgin olive oil to the simmering quinoa.
- Lightly steam the broccoli to taste.
- Add or substitute beets, carrots, or any vegetables of your liking.
One serving contains about 300 Calories, 10 g of fat, 45 g of carbohydrate, and 12 g of protein.
Vegan and gluten-free