Entree: Lebanon – Hummus and Quinoa Bowl with Spinach and Cherry Tomatoes
Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.
Serving Size: 4
Approximate Time
Prep
10 min
Cook
15 min
Total
20 min
Ingredients
- 15 oz (425 g) canned chickpeas, drained - 1 cup (170 g) quinoa (dry) - 4 cups (120 g) baby spinach - 1 cup (150 g) cherry tomatoes, halved - 1/4 cup (60 ml) tahini
Instructions
1. Rinse 1 cup quinoa under cold water and cook according to package instructions until tender; fluff and set aside, reserving 2–3 tablespoons of cooking liquid. 2. In a bowl, mash 15 oz (425 g) canned chickpeas with 1/4 cup (60 ml) tahini until a spreadable consistency forms, adding a tablespoon or two of reserved quinoa cooking liquid if needed to loosen. 3. Divide cooked quinoa among 4 bowls, top with a generous scoop of mashed chickpeas-tahini, distribute baby spinach and halved cherry tomatoes, and serve immediately.
Nutritional Information*
Per serving | Servings: 4
Calories: 661 kcal
Carbohydrates: 99.9 g
Protein: 31.5 g
Fat: 17.3 g
Saturated fat: 2.1 g
Fiber: 18.4 g
Sodium: 70 mg
Potassium: 1321 mg
Calcium: 178 mg
Iron: 8.78 mg
Vitamin A: 161 µg RAE
Generated: 2026-11-05T20:04:07+00:00
*Nutrition is estimated using recipe ingredients, serving size, and USDA data. Actual values may vary. Some nutrient data are unavailable and are omitted.