Crunchy Quinoa Salad

This crunchy quinoa salad tastes great and feels great too. It has a lot of fresh vegetables, herbs, nuts, and seeds, so it's good for you and filling for any event.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/2 cup red onion, finely chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped
• 1/4 cup almonds, sliced
• 1/4 cup pumpkin seeds
• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 tablespoon balsamic vinegar
• Salt and pepper to taste

Instructions:

Bring water to a boil in a medium-sized pot

Turn down the heat, add the quinoa, cover, and simmer for 15 minutes, or until the quinoa is cooked and the water is gone

Take it off the heat and let it cool down

Add the cooked quinoa, cherry tomatoes, cucumber, red onion, parsley, mint, almonds, and pumpkin seeds to a large bowl

Mix olive oil, lemon juice, balsamic vinegar, salt, and pepper in a small bowl with a whisk

Add the dressing to the quinoa mixture and mix it all together

Serve right away or put in the fridge to enjoy later

Carrot, Walnut, and Red Lentil Hummus

The earthy flavors of red lentils and walnuts are mixed with the sweetness of grated carrots to make this tasty hummus. This snack is full of protein and tastes great when dipped or spread. It has cumin and smoked paprika in it.

Ingredients:

• 1 cup cooked red lentils
• 1 cup grated carrots
• 1/2 cup walnuts
• 3 cloves garlic
• 2 tablespoons tahini
• 2 tablespoons lemon juice
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 2 tablespoons olive oil

Instructions:

In a food processor, combine cooked red lentils, grated carrots, walnuts, garlic, tahini, lemon juice, ground cumin, smoked paprika, salt, and pepper

Process until smooth, scraping down the sides as needed

With the food processor running, slowly drizzle in olive oil until the hummus reaches your desired consistency

Taste and adjust seasoning if needed

Transfer the hummus to a serving bowl

Garnish with a drizzle of olive oil, chopped walnuts, and a sprinkle of smoked paprika

Serve with fresh vegetables, pita bread, or crackers