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.
Course Dinner, Lunch
Cuisine American
- 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
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