Vegetarian Lunch Recipe

Prepare the Salad

In a large bowl, combine the mixed greens, halved cherry tomatoes, diced cucumber, and grated carrot. Drizzle with olive oil and balsamic vinegar, then season with salt and pepper. Toss until well combined.

Cook the Quinoa

Rinse quinoa under cold water. In a pot, combine quinoa and vegetable broth, bring to a boil. Reduce heat, cover, and simmer for 15 minutes or until quinoa is fluffy. Stir in black beans and corn, and let it heat through.

Serve the Bowl

Scoop the quinoa mixture into bowls. Top with sliced avocado, chopped cilantro, and a squeeze of lime juice. Season with salt to taste.

Make the Hummus

In a food processor, combine chickpeas, tahini, minced garlic, lemon juice, and olive oil. Blend until smooth. Add water if needed to achieve desired consistency.

Serve with Veggies

Serve the hummus in a bowl surrounded by carrot sticks, celery sticks, and sliced bell pepper for dipping.