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Lemon Coconut Quinoa with Ginger Humus

Lemon Coconut Quinoa with Ginger Humus
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WebMD Recipe from

  • 1 cup
    red quinoa, cooked and cooled
  • 1 cup
    brown rice, cooked and cooled
  • lemon, juiced
  • 1/4 teaspoon
    lemon zest
  • 2 tablespoons
    unsweetened coconut flakes
  • 2 tablespoons
    fresh dill, finely chopped
  • 1 small
    tomato, finely chopped
  • 1 small
    sweet onion, finely chopped
  • ripe avocado, peeled, pitted and mashed
  • 2 cups
    chickpeas, cooked
  • 1 tablespoon
    balsamic vinegar
  • 1/2 teaspoon
    ground cinnamon
  • 1/4 teaspoon
    sea salt
  • 1 tablespoon
    black sesame seeds
  • 1 teaspoon
    fresh ginger, grated
  1. In a large serving bowl, combine cooked quinoa and brown rice. Add lemon juice, zest, coconut flakes, dill, tomato and onion; gently toss to combine. Set aside.
  2. In a separate small bowl, combine mashed avocado, chickpeas, vinegar, cinnamon, sea salt and ginger. Using an electric mixer, whip mixture until it forms stiff peaks. Add sesame seeds; mix well to combine.
  3. Serve quinoa mixture at room temperature with a side dollop of ginger hummus. Enjoy.
Nutritional Information

Makes: 7 servings
  • Calories327
  • Carbohydrates56.3 g
  • Cholesterol0 mg
  • Fat7.8 g
    • Saturated fat1.4 g
  • Sodium281 mg
  • Protein10 g
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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