OUINOA
2 cups cooked Quinoa
1/2 Cucumber Diced
1 Red Bell Pepper diced
Sprouted Pumpkin Seeds
DRESSING:
1 large shallot diced
5-6 Meyer Lemons juiced
Approx. 1/4 Cup Olive Oil
Salt
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!
