Loaded Veggie Grain Bowls with Hummus

Instructions

1. 1

   Rinse 1 cup quinoa under cold water and drain.

2. 2

   In a medium saucepan, combine the rinsed quinoa and 2 cups vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the liquid is absorbed.

3. 3

   While the quinoa cooks, chop 1 cup cherry tomatoes, 1 medium cucumber, and 1 bell pepper into bite-sized pieces. Grate 1 medium carrot.

4. 4

   In a large bowl, combine the chopped tomatoes, cucumber, bell pepper, grated carrot, and 1 cup corn.

5. 5

   Add 1 cup baby spinach to the vegetable mixture and toss gently to combine.

6. 6

   Once the quinoa is cooked, fluff it with a fork and let it cool slightly before adding it to the vegetable bowl.

7. 7

   In a small bowl, whisk together 1 tablespoon olive oil, 1 teaspoon lemon juice, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon paprika to create a dressing.

8. 8

   Pour the dressing over the quinoa and vegetable mixture and toss until everything is well coated.

9. 9

   To serve, divide the quinoa and veggie mixture into 4 bowls and top each bowl with 1/2 cup hummus.