Rinse the quinoa thoroughly in a sieve and cook according to the packet instructions until fluffy. Then let it steam dry briefly.
Cut the courgette and peppers into pieces, toss with olive oil, oregano, paprika, salt and pepper and cook in a frying pan or in the oven until the veg is soft and lightly browned.
Halve the cherry tomatoes, pick over the baby spinach, slice the olives and squeeze the lemon.
Stir the hummus with lemon juice and a little pepper until smooth. If it's too thick, loosen it with a little water.
Divide the quinoa between bowls and top with the baby spinach, roasted veg, cherry tomatoes and olives. Spoon the lemon hummus on top or alongside.
Serve with a little extra lemon juice, a small drizzle of olive oil and some oregano if you like.
Good to know
A bowl like this is uncomplicated and still feels like a proper meal. Fresh, creamy and with enough substance for lunch or dinner. The lemon hummus brings it all together.
Swaps
Quinoa → buckwheat (also provides fibre and minerals). Hummus → white bean purée with olive oil and lemon (a little milder, also contains fibre). Baby spinach → rocket (brings more peppery bitterness). Black olives → avocado (provides fibre and unsaturated fatty acids).
Allergens
Contains sesame (tahini in the hummus). The recipe is vegan and usually family-friendly; with a sensitive stomach, pulses and raw peppers can cause bloating, and in pregnancy use fresh, well-washed ingredients and hummus that has been stored hygienically. Contains: sesame.
