Invigorating Indian Bowl for Paleo Diet

Allergens

N/A

Ingredients

• 1 cup cooked quinoa (rinsed)
• 1/2 cup diced red bell pepper
• 1/2 cup diced yellow bell pepper
• 1/2 cup chopped kale
• 1/4 cup thinly sliced red onion
• 1/4 cup sliced cucumber
• 1/4 cup cherry tomatoes, halved
• 1/4 cup roasted almonds, roughly chopped
• 1/4 cup fresh cilantro, finely chopped
• 1/2 cup cooked chicken breast, shredded
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• Salt and pepper to taste

Instructions

1. In a large mixing bowl, combine the cooked quinoa, diced bell peppers, chopped kale, red onion, sliced cucumber, halved cherry tomatoes, roughly chopped almonds, finely chopped cilantro, and shredded chicken breast.
2. In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper to taste. Pour the dressing over the quinoa mixture and toss gently until all ingredients are well coated.
3. Divide the Indian Bowl into two servings and enjoy your energizing meal.

Chef’s Insight

Customize this dish to your taste by adding additional vegetables, nuts, or spices as desired.

Notes

Use fresh, organic ingredients whenever possible. - Adjust seasoning to taste.