1 (8 ounce) pouch microwavable quinoa ½ cup hummus 2 tablespoons lemon juice 1 (5 ounce) package baby kale 1 (8 ounce) package refrigerated cooked whole baby beets, sliced (or 2 cups from salad bar) 1 cup frozen shelled edamame, thawed 1 medium avocado, sliced ¼ cup unsalted toasted sunflower seeds
Prepare quinoa according to package directions; set aside to cool.
Combine hummus and lemon juice in a small bowl. Thin with water to desired dressing consistency.
Divide the dressing among 4 small condiment containers with lids and refrigerate.
Divide baby kale among 4 single-serving containers with lids.
Top each with 1/2 cup of the quinoa, 1/2 cup beets, 1/4 cup edamame and 1 tablespoon sunflower seeds.
When ready to eat, top with 1/4 avocado and the hummus dressing.