Entree: Lebanon – Hummus and Quinoa Bowl with Spinach and Cherry Tomatoes

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 15 min

Total 20 min

Ingredients

- 15 oz (425 g) canned chickpeas, drained
- 1 cup (170 g) quinoa (dry)
- 4 cups (120 g) baby spinach
- 1 cup (150 g) cherry tomatoes, halved
- 1/4 cup (60 ml) tahini

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Rinse 1 cup (240 ml) quinoa under cold water and cook according to package instructions until tender; fluff and set aside, reserving 2–3 tablespoons (30 to 45 ml) of cooking liquid.
2. In a bowl, mash 15 oz (425 g) canned chickpeas with 1/4 cup (60 ml) tahini until a spreadable consistency forms, adding a tablespoon or two of reserved quinoa cooking liquid if needed to loosen.
3. Divide cooked quinoa among 4 bowls, top with a generous scoop of mashed chickpeas-tahini, distribute baby spinach and halved cherry tomatoes, and serve immediately.

1. Rinse 1 cup quinoa under cold water and cook according to package instructions until tender; fluff and set aside, reserving 2–3 tablespoons of cooking liquid.
2. In a bowl, mash 15 oz (425 g) canned chickpeas with 1/4 cup (60 ml) tahini until a spreadable consistency forms, adding a tablespoon or two of reserved quinoa cooking liquid if needed to loosen.
3. Divide cooked quinoa among 4 bowls, top with a generous scoop of mashed chickpeas-tahini, distribute baby spinach and halved cherry tomatoes, and serve immediately.