Big Ass Quinoa Bowl
Delightful, balanced, and easy to prep, make and eat for lunch or dinner. Full of fuel for your body and delicious to eat.
Ingredients
- 3 cup kale - oiled and massaged
- 1 cup cooked quinoa chilled or hot
- 1/2 cup red pepper seeded and chopped
- 1/2 cup cucumber chopped
- 1/2 cup rainbow carrots chopped
- 1/2 cup garbanzo beans if using cooked, canned beans - rinse before using 1⁄2 c microgreens
- 1/3 cup cooked beets chopped
- 1/2 avocado chopped
- 1/3 cup vegan feta cheese
- 1 tbls hemp hearts - shelled hemp seeds
- 2 tbls chopped walnuts
- 1/3 cup chopped feta
- Tangy dressing:
- 3 tbls Tahini squeezable bottle
- 4 splashes of white balsamic vinegar
- 1 dash garlic powder
- 2 dashes salt & pepper to taster
Instructions
- After cooking the quinoa add to the bowl. Either hot or cold. This is a personal preference. Add 3 cups of kale to the bowl, drizzle a little olive oil over your kale, and massage.
- Add all the other ingredients to the kale and quinoa.
- For the dressing, you can prepare the dressing right on top of the salad! Drizzle the Tahini all over the salad or mustard if you don’t love Tahini.
- Splash on the white balsamic vinegar
- Dash in your garlic powder
- Salt & Pepper to taste
- Mix all the ingredients up and serve
- Salad will last a week in the fridge