Lemon Coconut Quinoa with Ginger Hummus
By: Amie Valpone
Published: October 17, 2011

I'm always in the mood for taking a walk on the wild side when it comes to my recipes. I mean, why not, right? Lemon and Coconut in protein-packed Quinoa? I'll take it. Topped with a dollop of Ginger Hummus? Add that on there too.
It's real food. And it's real good. That's what my meals are all about.
The simple, pure, wholesome ingredients that when combined create a luxurious taste in your mouth. Believe me, this dish is one of those that you won't forget. 
Serve warm or chilled. Eaten out of the skillet when you're home alone. Or served as a lovely side dish for a dinner party. Either way, you'll be making it again very soon.
I promise you that.
Enjoy!
Lemon Coconut Quinoa with Ginger Hummus
Gluten-Free and Vegan
Serves 2
Ingredients

1 cup red quinoa, cooked and cooled
1 cup brown rice, cooked and cooled
Juice of 1 fresh lemon
1/4 tsp. lemon zest
2 Tbsp. unsweetened coconut flakes
2 Tbsp. fresh dill, finely chopped
1 small tomato, finely chopped
1 small sweet onion, finely chopped
1 ripe avocado, peeled, pitted and mashed
2 cups chickpeas, cooked
1 Tbsp. balsamic vinegar
1/2 tsp. ground cinnamon
1/4 tsp. sea salt
1 Tbsp. black sesame seeds
1 tsp. fresh ginger, grated

Directions

In a large serving bowl, combine cooked quinoa and brown rice. Add lemon juice, zest, coconut flakes, dill, tomato and onion; gently toss to combine. Set aside.
In a separate small bowl, combine mashed avocado, chickpeas, vinegar, cinnamon, sea salt and ginger. Using an electric mixer, whip mixture until it forms stiff peaks. Add sesame seeds; mix well to combine.
Serve quinoa mixture at room temperature with a side dollop of ginger hummus.
Enjoy.