This salad is one of those lunches I make a big batch of and eat throughout the week. It is so flavorful and fresh. I eat it either on a bed of spinach or just as is. Either way, it never disappoints. This is a versatile recipe as the stars of the show are the quinoa and the hummus dressing. The add-ins are entirely optional and can be really fun to play around with. I like to use whatever I have currently in the house. Sometimes I’ll add in fresh parsley, dill, chickpeas, olives.. the possibilities truly are endless!

Ingredients:

-1.5 cups cooked and cooled quinoa

-1 red bell pepper diced

-About a half cup of cherry tomatoes cut in half

- ½ cucumber roughly peeled and diced

-1 avocado diced

-½ red onion diced

-¼ cup kale chopped very finely 

Lemon hummus dressing 

-¼ cup hummus

-Juice from one lemon

- ½ tsp garlic powder

-Salt and pepper to taste (I like a lot of pepper)

Instructions: 

1. First mix the ingredients for the hummus dressing together. Add in additional water if it’s too thick.

2. Add all the ingredients together and mix. Add in the dressing and mix again.

3. Keep in the refrigerator for up to a week. Enjoy!