Kale and Chickpea Grain Bowl with Avocado Dressing

recipe rating: 

5

Serves

4 servings

Ingredients

• 1 cup Furmano's Fully Cooked Tri-Color Quinoa
• 4 cups Furmano's Chick Peas (Garbanzo Beans) , Drained & Rinsed
• 2 cups Carrots, peeled, halved and sliced
• 1/2 cup Shallots, Minced
• 1/2 cup Italian Parsley, Chopped
• 1 tablespoon Olive Oil
• 4 cups Kale, chopped
• 1 unit Avocado, Ripe
• 3/4 teaspoon Salt
• 1/2 teaspoon Black Pepper
• 2 tablespoons Hummus
• 3 tablespoons Garlic Clove, Peeled
• 2 tablespoons Lime Juice
• 2 tablespoons Olive Oil
• 2 tablespoons Water

Preparation

1. On medium high heat, preheat a large saute pan for 2-3 minutes. Add Oil, Carrots, and Chickpeas; cook 5–6 minutes, stirring occasionally. Stir in Kale and cover; cook 2–3 minutes or until kale has wilted.
2. Remove pan from heat and add in Quinoa, Shallots, Parsley and toss to coat.
3. Peel and Pit Avocado, in a food processor combine Avocado, Hummus, Garlic, Lime Juice, Olive Oil, Salt, Pepper and Water. Process until smooth.
4. If serving as salad: Toss Quinoa Mixture and Avocado Dressing and serve.
5. If serving as a bowl: Divide Quinoa mixture amongst bowls and drizzle Avocado Dressing on top and serve.