Ingredients
1 cup quinoa, rinsed and well drained
Kosher salt and freshly ground pepper
1 cup thinly sliced sugar snap peas (3 ounces)
2 cups thinly sliced fennel bulb
1 tablespoon extra-virgin olive oil, plus more for drizzling
1/2 cup sauerkraut, preferably red, such as Hawthorne Valley
4 whole-wheat flatbreads, such as naan
3/4 cup store-bought hummus
2 avocados, peeled, pitted, and sliced
Fresh herbs, such as mint and parsley leaves, and toasted sesame seeds, for serving
Preparation
In a saucepan, bring quinoa, 1 1/2 cups water, and a pinch of salt to a boil. Cover, reduce heat to low, and simmer until tender, about 15 minutes. Remove from heat and let stand 15 minutes, then fluff with a fork.
Preheat broiler. In a bowl, toss together snap peas, fennel, and oil. Fold in 1/2 cup cooked quinoa (save the rest for another use) and sauerkraut; season with salt and pepper. Place flatbreads on a baking sheet and broil, flipping once, until toasted, 3 to 4 minutes.
Let cool slightly, then spread about 3 tablespoons hummus on each. Season avocados. Pile each flatbread with vegetable mixture, avocados, herbs, and sesame seeds; drizzle with oil and serve.
