Place uncooked quinoa in a fine mesh strainer and rinse with cold water for 15 seconds. Drain well. Transfer the quinoa into a 1-quart saucepan and then add 1 cup of water. Follow the package instructions and cook the quinoa on stove. Approximately 17 minutes. It will yield approximately 1½ cup of cooked quinoa.
While quinoa is cooking, rinse the kale, remove the stems, and tear the leaves by hand. Add 1 cup of water into a 4-quart saucepan with a steamer basket and then place the washed kale leaves into the steamer. Steam for 2 minutes until the leaves are wilted.
Remove the steamer from the stove and rinse the lightly steamed kale with cold water to prevent any further cooking. Transfer the cooked kale into a food processor and chop briefly. Set aside.
Place only ½ cup of the cooked quinoa and the remaining ingredients except the chopped kale, olive oil, and paprika powder into the food processor, blend until smooth.
Transfer the hummus into a large bowl and stir in the remaining quinoa, kale, and olive oil. Garnish with paprika and serve with fresh kale leaves, tortilla, or carrots.
Garden Kale Quinoa Hummus https://lightorangebean.com/garden-kale-quinoa-hummus-6/