I like this recipe because it is a meal in a bowl. It has all the necessary macronutrients for a meal and lots of vitamins. Each serving has 8 grams of fiber and 34 grams of protein. It is colorful due to the variety of vegetables and has a delicious yellow sauce. It is a good dish to serve for lunch or dinner and it serves four. Enjoy!
Ingredients for the bowl:
1 1/3 c. cooked red quinoa
2 cups diced grilled chicken
1 1/3 c. finely chopped organic broccoli
1 1/3 c. finely diced organic red peppers
1 1/3 c. shredded organic carrots
1/2 cup organic cannellini beans (rinse well if using canned beans)
1/4 cup hulled pumpkin seeds
1/4 cup chopped green onions
1/4 cup crumbled feta cheese (goat cheese can be used instead if desired)
Ingredients for the sauce:
1/2 cup whole raw almonds
2 cups water (divided)
Juice from 3 organic lemons
1 garlic clove
1 tsp honey
1 tsp turmeric
2 tsp sea salt
10 basil leaves (parsley can be substituted if desired)
For the sauce:
Soak the almonds in 1 cup of water for 2 hours. Drain and discard the water.
In a blender, combine almonds, 1 cup of water, lemon juice, garlic, honey, turmeric, salt and basil and blend until completely smooth. This can be made ahead and kept in the refrigerator up to 5 days.
For the Bowl:
In four bowls, evenly distribute the quinoa, chicken, veggies, and beans. In between layers add 2 tablespoons of sauce.
Top each bowl with 1 tbsp of pumpkin seeds, green onions, feta, and drizzle with the remaining 1 tbsp of sauce. Note: each bowl gets about 3 tablespoons of sauce. If you have extra sauce it is great as a salad dressing or drizzled over meat, poultry, or fish.