Spring Lemon Quinoa Salad Bowl


2 cups cooked Quinoa

1/2 Cucumber Diced

1 Red Bell Pepper diced

Sprouted Pumpkin Seeds


1 large shallot diced

5-6 Meyer Lemons juiced

Approx. 1/4 Cup Olive Oil


Herbs: Fresh Garden herbs; Flowering Thyme, Chives, Parsley

Note: EVOO: Rallis Raw Organic Olive Oil is the best!

BOWL: Jarred Organic Red Bell Peppers, Organic Garden Lettuce, Organic Raw Black Olives, Beet Kimchi, Avocado

In a large mixing bowl, add the shallot, lemon juice, salt, herbs and blend. Fold into the Quinoa and adjust flavors; by adding more lemon, salt or herbs. Mix in the pumpkin seeds for added protein and crunch.

The beauty of spring even in Quarantine, is just a simple luncheon salad bowl with superfood Quinoa; packed with protein, fiber, vitamins and minerals, and gluten-free. I hope you give this lunch a try, with the hot days coming it’s a great summer dish too. Enjoy!

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