Roasted Vegetable Quinoa Bowl with Hummus - Cooking Stock and Bone Broths | Kitchen Basics

Ingredients

• 1 can (14 oz.) Whole or Quartered Artichoke Hearts, well drained
• 1 bag (20 oz.) cauliflower flowerets
• 1 large red bell pepper, cut into
• 1 1/2-inch pieces
• 3 Tbsp. olive oil
• 1 tsp. kosher salt
• 1/2 to 1 tsp. red pepper flakes, to taste
• 1/2 tsp. garlic powder
• 1 3/4 cup Kitchen Basics® Original Unsalted Vegetable Stock
• 1 cup uncooked tricolor quinoa
• 1/4 cup fresh lemon juice
• 2 cloves garlic, thinly sliced
• Prepared hummus ( Kitchen Basics® Easy Homemade Hummus recipe or store-bought)
• Baby arugula
• Torn fresh basil leaves
• Lemony Sauce - see options below