Step 1

Prepare quinoa according to package directions; set aside to cool.

Step 2

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.

Step 3

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.

Step 4

When ready to eat, top with 1/4 avocado and the hummus dressing.