Quinoa Salad and Homemade Hummus

So fresh and so clean clean.
Prep time: 40 minutes          |          Total time: ~3-4 hours           |             Yield: Serves 4-6 

Ingredients 

Quinoa salad:

· 2 cups quinoa
· 2 tablespoons pine nuts
· 2 tablespoons sunflower seeds

· Olive oil
· 1/2 onion, diced
· 3 cups of spinach (chard also works)
· 1 teaspoon ground pepper
· 1/2 cup of dried cranberries
· 1 tablespoon olive oil
· 2 tablespoons balsamic vinegar
· 1-2 teaspoons honey
· Salt to taste

Hummus:

· 1 16-oz can of chickpeas
· 1/4 cup liquid from 

can of chickpeas
· Juice from 1 lemon

· 1 1/2 tablespoons fresh tahini· 4 garlic cloves 

· 2-3 tablespoon olive oil
· 1/2 teaspoon salt

· Paprika (optional)

Directions

Quinoa Salad:

1. Prepare quinoa as directed on packaging.

2. Toast nuts in oven until golden brown.

3. Heat large pan to median. Add olive oil and cook onions until translucent.

4. Add spinach and cook until softened.

5. In a large bowl, mix all ingredients. Taste and adjust seasoning. 
6. Serve room temp or cold.

Hummus: 

1. Drain chickpeas and set aside liquid from can. 

Rinse chickpeas with water.

2. Combine remaining ingrediants in food processor or blender. 

3. Blend until thoroughly mixed and smooth. 

4. Top with paprika if desired.

5. Serve with pita.

Source: Adapted from Amy Fothergill, The Family Chef.