Ingredients

• 2/3 cup uncooked quinoa
• 1 cup white beans
• 1/4 red onion
• 5 sun-dried tomatoes
• 1/2 red bell pepper
• 2 tsp olive oil
• 3 tsp lemon juice
• 1 handful parsley
• 1/4 block (3.5 oz) tofu
• 1/2 can chickpeas
• 1/2 tbsp tahini
• 1 clove of garlic
• 1 tsp paprika
• 1/2 tsp salt
• Black pepper

Instructions

1. Cook the quinoa: Add 2/3 cup uncooked quinoa, 1 1/3 cup water, and a dash of salt in a medium pot. Bring to a boil, cover, reduce to low heat, and simmer for 15 minutes. Once  liquid is absorbed and the little ‘tail’ of the quinoa has sprouted out, remove from heat and fluff with a fork.
2. Prep the veggies: While the quinoa is cooking, rinse the white beans. Rinse the chickpeas. Dice the red onion. Chop the sun-dried tomatoes. Chop the red bell pepper. Chop the parsley.
3. Make the salad: Add white beans, red onion, sun-dried tomatoes, red bell pepper, parsley, 1 tsp olive oil, 2 tsp lemon juice, dash of salt, and a dash of pepper to a bowl. Mix until combined.
4. Make the high protein hummus: Add 1/2 can chickpeas, 1/4 block (3.5 oz) of firm tofu, 1 clove of garlic, 1/2 tbsp tahini, 1/2 tsp olive oil, 1 tsp lemon juice, 1 tsp paprika, and 1/2 tsp salt to a food processor and blend until smooth. Slowly add 1/4 to 1/2 cup of water until desired consistency is reached. Add salt and pepper to taste.
5. Plate: Divide quinoa into bowls or meal prep containers. Note: I use these meal prep containers to prep all my lunches each week. Add white bean salad. Add 2 tbsp hummus to each. Top with vegan or dairy feta (optional). Enjoy or save for later!

*Caloric and nutritional values will change based on exact ingredients and amounts used.