Lemon Coconut Quinoa with Ginger Hummus

Posted Dec 20, 2011 | By Amie Valpone |

Last year I surprised my family with this tasty recipe at our holiday Thanksgiving table.  Needless to say I got a few wandering eyes wondering what this vibrant red quinoa and wild rice dish was all about. I created this beautiful medley of delicious gluten-free grains, fresh vegetables and naturally sweetened coconut, balsamic vinegar and fresh lime juice with inspiration from my local Manhattan farmers market. One bite of this dish and I had the entire holiday table raving over how flavorful, unique and satisfying it was. It’s amazing how you can create a simple allergy-friendly meal and pack in a nutritional punch with natural flavor, fiber, vitamins, and minerals. What’s even more amazing? Well, the fact that my entire family — all relatives (including the little kiddies) and friends were asking for a copy of this recipe before they dug in for seconds. Everyone requested I create this festive dish again for our Christmas dinner, where it once again was a huge hit. It’s gluten-free, milk-free, egg-free, soy-free, nut-free, and vegan so you don’t have to worry about any hidden allergens.  You can serve it steaming hot or warm and the best part is the fancy dollop of homemade, creamy hummus you can add for some velvety goodness. Yum.

I know this dish will surely be served front and center on my Christmas table again this year; I can’t wait to start cooking. Will it be on your table, too?

My family will be expecting this dish, as it’s become our holiday tradition to serve at all of our family gatherings. I actually served it at our Fourth of July picnic chilled and it was a huge hit, once again. It’s a versatile, healthy, fun, and creative dish that will have your family’s taste buds yearning for more this holiday season. 

Lemon Coconut Quinoa with Ginger Hummus
Gluten-Free, Soy-Free, Nut-Free, Milk-Free, Egg-Free and Vegan
Serves 2

Ingredients

• 1 cup red quinoa, cooked and cooled
• 1 cup wild rice, cooked and cooled
• Juice of 1 fresh lemon
• 1/4 tsp. fresh lemon zest
• 2 T. unsweetened coconut flakes
• 2 T. fresh basil, finely chopped
• 1 small tomato, finely chopped
• 1 small sweet onion, finely chopped
• 1 ripe avocado, peeled, pitted and mashed
• 2 cups chickpeas, cooked
• 1 T. balsamic vinegar
• 1/2 tsp. chili powder
• 1/4 tsp. sea salt
• 1/6 tsp. freshly ground white pepper
• 1 T. black sesame seeds
• 1 tsp. fresh ginger, grated

Directions

1. In a large serving bowl, combine cooked quinoa and wild rice. Add lemon juice, zest, coconut flakes, basil, tomato and onion; gently toss to combine. Set aside.
2. In a separate small bowl, combine mashed avocado, chickpeas, vinegar, chili powder, sea salt, pepper and ginger. Using an electric mixer, whip mixture for 2-3 minutes or until silky and smooth. Add sesame seeds; mix well to combine.
3. Serve quinoa mixture at room temperature with a side dollop of ginger hummus.

Enjoy.