Lemon Coconut Quinoa with Ginger Hummus
By: Amie Valpone
Published: Monday, October 17, 2011 - 10:51am

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

Preparation

1 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. 2 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. 3 Serve quinoa mixture at room temperature with a side dollop of ginger hummus.