Hummus & Harvest Quinoa Bowl Recipe

Cook quinoa

Rinse 1 cup quinoa in a fine-mesh sieve under cold water until water runs clear. In a medium saucepan combine rinsed quinoa, 2 cups water or vegetable broth, 1/2 tsp kosher salt and 1 tbsp olive oil. Bring to a gentle boil over medium-high heat. Reduce heat to low, cover, and simmer 15 minutes or until liquid is absorbed. Remove from heat and let rest, covered, 5–10 minutes. Fluff with a fork and keep warm.

Prepare oven and vegetables

Preheat oven to 425°F (220°C). On a large rimmed baking sheet, arrange halved brussels sprouts, purple and yellow cauliflower florets, sliced red pepper, quartered mushrooms, sliced carrots, and corn kernels in a single layer with a little space between pieces for even browning.

Season and roast

Drizzle the vegetables with 2 tbsp olive oil, then sprinkle 3/4 tsp salt, 1/2 tsp black pepper, and 1/2 tsp smoked paprika (if using). Toss to coat evenly. Roast for 20–25 minutes, stirring once halfway through, until brussels sprouts are caramelized and cauliflower and mushrooms are golden and tender. If corn was frozen, ensure it browns slightly. Remove from oven and taste; adjust seasoning if needed.

Prepare hummus and garnish

Spoon about 1 cup hummus into a small bowl or portion into bowls when assembling. Stir chopped parsley into hummus or reserve for sprinkling across bowls. Toast pumpkin seeds or almonds in a small dry skillet over medium heat 2–3 minutes until fragrant, if using, and set aside.

Make vinaigrette

In a small bowl or jar add 1/2 cup fresh orange juice, 2 tbsp lemon juice, 3 tbsp olive oil, 1 tsp apple cider vinegar, 1 tsp honey or maple, 1/2 tsp Dijon mustard, 1/4 tsp salt, and 1/4 tsp black pepper. Whisk vigorously or shake in a jar until emulsified. Taste and adjust acidity or sweetness as desired.

Make naan chips

Reduce oven to 400°F (200°C) after vegetables are done. Tear or cut 2 naan breads into triangles. Toss or brush with 1 tbsp olive oil, sprinkle 1/4 tsp sea salt and 1/2 tsp everything bagel seasoning if using. Arrange in a single layer on a baking sheet and bake 8–10 minutes, flipping once, until crisp and golden at edges. Watch closely so they don't burn. Cool on a rack.

Divide the warm quinoa among 3–4 bowls (depending on desired portion size). Arrange roasted brussels sprouts, roasted cauliflower (purple and yellow), roasted carrots, roasted mushrooms, roasted red pepper, and corn in sections on top of the quinoa.

Add a generous dollop (about 1/4 cup) of hummus to each bowl or a central spoonful if serving family-style. Drizzle the citrus vinaigrette lightly over the vegetables and quinoa (about 1–2 tbsp per bowl), or serve vinaigrette on the side.

Sprinkle chopped parsley and toasted seeds or nuts over each bowl. Serve with naan chips on the side for scooping. Finish with an extra grind of black pepper or a squeeze of lemon or orange if desired.