Here’s another great bowl to boost your immune system this winter! Loaded with kale, beets, mixed nuts, quinoa and a super tasty lemon hummus cilantro sauce! Its super quick to throw together if you make the quinoa ahead of time and use pre-cooked beets!
1 cup kale, chopped 1/2 cup cucumber, chopped 2 beets, cooked and chopped 1/2 cup shredded carrots 1/2 cup mixed nuts 1/2 cup dried cranberries 1/2 cup cooked quinoa 1/2 cup almonds 1 lemon, juiced 1/2 cup parsley 1/2 cup cilantro 1/2 cup water 1/4 cup hummus 1/2 lemon, juiced 1/2 cup cilantro 1/4 cup water
Cook the Quinoa
Cook 1/4 cup of dry quinoa according to its package directions. It will make about 1/2 cup cooked.
Chop the kale, cucumber, beets (if you don’t want to cook your own beets buy them pre- cooked! It will save you some time!). Mix in the shredded carrots, mixed nuts, and dried cranberries.
Make the Lemon Herb Pesto Sauce
In your Vitamix, food processor, or blender, combine 1 cup of almonds, the juice of 1 lemon, 1/2 cup of parsley, 1/2 cup of cilantro, and 1/2 cup of water and blend until you get a smooth, creamy sauce.
Once the quinoa is finished cooking mix the sauce in with the quinoa.
Make the Lemon Cilantro Hummus Sauce
In your Vitamix, food processor, or blender, combine 1/4 cup of hummus, 1/2 of a juiced lemon, 1/2 cup cilantro, and 1/4 water and blend until you get a creamy sauce.
Pour the sauce over the kale quinoa bowl and enjoy!