Sunrise Energy Californian Bowl

Allergens

Dairy (Feta cheese)

Ingredients

• 1/2 cup cooked quinoa
• 1/2 cup chopped kale
• 1/4 cup diced avocado
• 1/4 cup chopped cucumber
• 1/4 cup cherry tomatoes, halved
• 1/4 cup black beans, rinsed and drained
• 1/4 cup corn kernels
• 1/4 cup diced bell pepper
• 1/4 cup crumbled feta cheese
• 2 tbsp chopped fresh cilantro
• 2 tbsp lemon vinaigrette (see recipe below) Lemon Vinaigrette:
• 1/4 cup fresh lemon juice
• 1 tsp honey
• 1/2 tsp Dijon mustard
• 1/4 cup extra virgin olive oil
• Salt and pepper, to taste

Instructions

1. In a large bowl, combine cooked quinoa, chopped kale, diced avocado, chopped cucumber, halved cherry tomatoes, rinsed black beans, corn kernels, diced bell pepper, crumbled feta cheese, and chopped fresh cilantro.
2. In a small bowl or jar, whisk together lemon juice, honey, Dijon mustard, extra virgin olive oil, salt, and pepper to taste. Pour the vinaigrette over the salad and toss well to combine.
3. Serve immediately for optimal freshness and flavor.

Chef’s Insight

The combination of protein-rich quinoa and black beans makes this dish an ideal choice for those following a high-protein diet.

Notes

Adjust the amount of lemon vinaigrette to your preference.