Quinoa & Hummus With Micro-greens

  • Gluten Free, Vegan Gluten Free, Vegan
  • Serves 2 Serves 2
  • 20 minutes20 minutes


  1. 1/4th cup quinoa. Cooked in double the amount of water
  2. 1/4th cup Red Pepper Hummus
  3. 1/2 cucumber, diced
  4. Handful of microgreens

Red Pepper Hummus:

  1. 1.5 cups chickpeas
  2. 2 red bell peppers
  3. 4 tbsp lemon juice
  4. 4 tbsp tahini
  5. 1 garlic clove
  6. 2 tbsp olive oil
  7. Pinch of cayenne pepper and salt


  1. Cut the peppers into large flat pieces. Arrange pepper pieces, on a baking sheet. Cook for 5 to 10 minutes until the peppers skin has charred. Let them cool.
  2. In the bowl of a food processor, combine the tahini and lemon juice and process for 1 minute.
  3. Now add the olive oil, minced garlic, cumin, and a 1/2 teaspoon of salt to the whipped tahini and lemon juice. Process until well blended.
  4. Add half of the chickpeas to the food processor and process for 1 minute.
  5. Add the roasted peppers and continue to process until smooth.Season to taste
  6. Mix the hummus with the cooked quinoa & diced cucumbers. Garnish with microgreens and serve.

Nutritional Value

Kcal: 293

Protein (g): 12.1

Fat (g): 8.6

Carbohydrates (g): 45

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Quinoa & Hummus With Micro-greens