Featuring: Roasted Red Pepper Hummus

Serves: 2
Time: 30 minutes

Ingredients:

• Salad
• ½ cup quinoa
• 3 tbsp Tribe Roasted Red Pepper Hummus (divided)
• 1-2 heads romaine lettuce
• ¼ cup dried cranberries
• 4 oz can roasted red peppers
• 2 tbsp sunflower seeds
• 1 tbsp extra virgin olive oil
• Salt & pepper
• Dressing
• ¼ cup balsamic vinegar
• 1 tbsp Tribe Roasted Red Pepper Hummus
• Salt & pepper
• Tools
• Small saucepan

Instructions:

Step 1- Cook the quinoa
Add the quinoa to a pan with 1 cup of water and a pinch of salt. Bring to a boil, then cover and reduce heat to a low simmer. Cook until water is absorbed and grains are tender, (18-20 minutes).

Step 2 - Prepare the produce
Wash and dry all produce. Roughly chop the romaine lettuce heads. Drain the roasted red peppers of their juice and roughly chop. Finely dice the parsley leaves

Step 3- Make the dressing
Leave tomatoes on the vine and add them to half of the sheet pan. Add the sliced mushrooms to the other half of the pan. Drizzle 2 tbsp of olive oil over the tomatoes and mushrooms, and sprinkle with salt and pepper. Roast for 20-25 minutes or until the tomatoes burst and the mushrooms are tender and brown.

Step 4- Season the quinoa
Once the quinoa has finished cooking, add extra virgin olive oil, 1 tbsp of Tribe roasted red pepper hummus, chopped roasted red peppers, chopped parsley leaves, and a pinch of salt and pepper. Stir to combine.

Step 5 - Build the bowls
Dividing evenly between two bowls, add a heaping pile of chopped romaine and quinoa mixture. Sprinkle on the blue cheese crumbles and dried cranberries. Drizzle with dressing. Enjoy!