hummus bowls

Great

% Daily Values based on a 2,000 calorie diet

Step 1

In a small saucepan, combine the vinegar, sugar, and salt. Bring to a simmer and heat until the sugar and salt have dissolved.

Step 2

Let it cook for a few minutes before pouring the liquid over a jar filled with the raisins. Let it sit until cooled to room temperature and chill it for at least 4 hours and up to 2 weeks

Step 3

Heat oil in a medium saucepan over medium heat. Add the quinoa and heat, stirring occasionally, until the grains smell toasty.

Step 4

Place 1 3/4 cups of water in the pan, bring to a boil, reduce heat to medium-low, and simmer covered until the quinoa is tender and the liquid has been absorbed, about 12 minutes.

Step 5

Set the pan aside covered for 5 minutes and then fluff the quinoa with a fork.

Step 6

Whisk together the olive oil, tahini, lemon juice, paprika, cumin, and a couple pinches of salt until smooth. If too thick, stir in warm water, 1 teaspoon at a time, to thin.

Step 7

To assemble the bowls, divide the greens among serving bowls and top with equal amounts of the quinoa, chickpeas, tomatoes, cucumber, and scallions. Drizzle on the tahini dressing and sprinkle on the pickled raisins and parsley.