Ingredients:For the Bowl:1 cup quinoa (rinsed)2 cups water1 cup chopped kale or spinach1/2 cup cherry tomatoes, halved1/2 cup cucumber, diced1/4 cup shredded carrots1/4 avocado, sliced1 tbsp roasted pumpkin seeds or sunflower seeds (optional) For the Dressing:Juice of 1 lemon2 tbsp olive oil1/2 tsp ground black pepper1/2 tsp pink Himalayan salt1 tsp honey or maple syrup (optional for sweetness) Instructions:1. Cook the quinoa:In a medium pot, combine quinoa and water. Bring to a boil, then reduce heat and simmer covered for about 15 minutes, or until all water is absorbed. Fluff with a fork and set aside.2. Prepare the dressing:In a small bowl, whisk together lemon juice, olive oil, black pepper, pink Himalayan salt, and honey/maple syrup. Set aside.3. Assemble the bowl:Divide the cooked quinoa between two bowls. Arrange kale/spinach, cherry tomatoes, cucumber, carrots, and avocado slices on top.4. Add flavor:Drizzle the lemon-pink salt dressing generously over the bowls. Top with roasted seeds if using.5. Serve fresh:Enjoy immediately while the quinoa is still warm and the veggies are crisp and refreshing.
