Late Summer Bowl Glow

Ingredients:

• 1 cup cooked quinoa (or brown rice)
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• 1 cup roasted or grilled zucchini (optional)
• 1/2 cup grilled corn, cut off the cob
• 1 avocado, sliced
• 1 cup chickpeas, drained and rinsed
• A handful of fresh herbs (parsley, basil, or mint)
• Olive oil, lemon juice, salt & pepper to taste

Optional add-ons for protein:

• Grilled chicken, salmon, or tofu

Dressing:

• 3 tbsp olive oil
• 2 tbsp lemon juice
• 1 tsp Dijon mustard
• 1 tsp honey or maple syrup
• Salt & pepper to taste

Instructions:

1. Whisk dressing ingredients together in a small bowl.
2. In a large bowl, layer quinoa, veggies, chickpeas, and avocado.
3. Drizzle with dressing and top with fresh herbs.
4. Serve immediately or store in the fridge for up to 3 days.

💡 Tip: Double the recipe and store portions in containers so your “back to routine” lunches are ready to go.