#superfoodcombo

[slutcollector]

A delightful blend of quinoa and pumpkin adds a nutritious twist to classic hummus. The creamy texture and rich flavors make it an ideal dip or spread for various occasions.

Ingredients: 1 cup quinoa, rinsed. 2 cups water. 1 can 15 oz chickpeas, drained and rinsed. 1 cup pumpkin puree. 1/4 cup tahini. 2 cloves garlic, minced. 2 tablespoons olive oil. 1 teaspoon ground cumin. 1/2 teaspoon smoked paprika. Juice of 1 lemon. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until quinoa is cooked and water is absorbed. In a food processor, combine cooked quinoa, chickpeas, pumpkin puree, tahini, garlic, olive oil, cumin, smoked paprika, lemon juice, salt, and pepper. Blend until smooth and creamy. Adjust seasoning to taste. Transfer the hummus to a serving bowl, drizzle with extra olive oil, and garnish with fresh parsley. Serve with pita chips, vegetable sticks, or as a spread for sandwiches.

Prep Time: 15 minutes

Cook Time: 15 minutes

tomb with a view

[thedailyknight]

If you are worried about having a fatty liver, this avocado and salmon wrap is a tasty and healthy way to eat lunch. Avocado and salmon together are a healthy choice because avocado has nutrients and salmon has omega-3 fatty acids.

Ingredients: 2 whole wheat tortillas. 4 oz grilled salmon fillet. 1 ripe avocado, sliced. 1 cup mixed greens. 1/4 red onion, thinly sliced. 2 tbsp Greek yogurt. 1 tbsp lemon juice. Salt and pepper to taste.

Instructions: In a small bowl, mix Greek yogurt, lemon juice, salt, and pepper to make a creamy sauce. Lay out the whole wheat tortillas. Spread the creamy sauce on each tortilla. Layer the grilled salmon, avocado slices, mixed greens, and red onion on the tortillas. Fold the sides of the tortillas and then roll them up tightly. Cut each wrap in half and serve.

Prep Time: 15 minutes

Cook Time: 10 minutes

Dorval Pine Beach Scouts