Red Pepper Hummus and Spinach Quinoa Bowls
Ingredients
- ¾ cup tricolor quinoa
- ½ Tbsp olive oil
- ½ Tbsp balsamic vinegar
- ½ tsp salt free Greek seasoning
- ½ cup pine nuts
- 1 (6-oz) pkg baby spinach
- ½ cup roasted red pepper hummus
- 1 cup halved grape tomatoes
- ½ English cucumber, sliced into half-moons
- ⅓ cup thinly sliced red onion
- ¼ cup pitted kalamata olives
Instructions
- Cook quinoa according to package directions. Toss with oil, vinegar, and seasoning.
- Cook nuts in a dry skillet over medium heat 2 to 3 minutes or until toasted.
- Divide spinach and quinoa mixture among 4 bowls. Top with hummus, tomatoes, cucumber, onion, olives, and nuts.
Nutritional Information
| Main | Total | |
| Servings | 4 | |
| Calories |
376
|
376
|
| Fat (g) | 22 | 22 |
| Sat. Fat (g) | 2 | 2 |
| Protein (g) | 11 | 11 |
| Carb (g) | 36 | 36 |
| Fiber (g) | 7 | 7 |
| Sodium (mg) | 302 | 302 |
| T. Sugs (g) | 3 | 3 |
| A. Sugs (g) | 0 | 0 |
Heart-Healthy Lunch Meal Plan
This recipe selected from the eMeals Heart-Healthy Lunch Meal Plan.
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