Californian Energy Bowl

Allergens

N/A

Ingredients

• 1 cup quinoa
• 2 cups vegetable broth
• 1 avocado, sliced
• 1 cup cherry tomatoes, halved
• 1/2 cucumber, chopped
• 1 cup mixed greens (spinach, kale, and arugula)
• 1/4 cup fresh basil leaves
• 1/4 cup sunflower seeds
• 1/4 cup feta cheese, crumbled (optional)
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• Salt and pepper, to taste

Instructions

1. In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until all liquid is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
2. In a large bowl, combine the cooked quinoa, cherry tomatoes, cucumber, mixed greens, basil leaves, and sunflower seeds.
3. In a small bowl, whisk together lemon juice, olive oil, salt, and pepper. Pour over the quinoa mixture and toss to combine. If using feta cheese, crumble it over the top of each serving.

Chef’s Insight

Feel free to adjust the portion sizes based on your appetite or add extra ingredients like grilled chicken or tofu for more protein.

Notes

For a burst of flavor and extra nutrition, consider adding a squeeze of fresh lime juice or a sprinkle of red pepper flakes.