Quinoa Bowl with Vegetables and Hummus

Step 1

Rinse the 1 cup quinoa in a fine sieve. In a small pot, combine quinoa with 2 cups water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer until water is absorbed and quinoa is fluffy, about 15 minutes.

Step 2

While quinoa cooks, preheat oven to 425°F (220°C). Toss the 2 cups broccoli florets and 1 medium carrot (peeled and sliced into rounds) with 1 tbsp olive oil and a pinch of salt. Spread on a baking sheet and roast until tender and lightly browned, about 15 minutes.

Step 3

Halve the 1 cup cherry tomatoes. Once quinoa and vegetables are done, divide quinoa between two bowls. Top with roasted vegetables, cherry tomatoes, and 1/4 cup hummus per bowl.

Step 4

Thinly slice the 2 green onions and sprinkle over the bowls. Serve warm, with extra hummus on the side if desired.