Autumn Bowl

Recipe Type: Lunch, Dinner

Dietary Info: Dairy Free, Gluten Free, Vegan, Vegetarian

Servings: 4

Prep Time: 15 minutes Cook Time: 15 minutes Total Time: 20 minutes

*Time Includes Chopping

Ingredients:

• 1 Cup Quinoa

• 1 Red Onion

• ¼ Cup Dried Cranberries

• ¼ Cup Sliced Almonds

• ¼ Cup Pumpkin Seeds

• ½ Bunch Fresh Parsley

• Dressing:

  • 1 Part Olive Oil (About ¼ Cup)

  • 2 Parts Balsamic Vinegar OR Ume Plum Vinegar (About ½ Cup)

  • Spices: 1 tsp Garlic, ½ tsp Onion, 1 tsp Sea Salt, ½ tsp Black Pepper

How To:

1. Cook quinoa: Add 1 cup of quinoa and 2 cups of water to a pot and bring to a boil. Lower to a simmer and leave cover over for 12 minutes. Then, remove from heat and allow to cool with no cover.

2. Chop up the red onion and parsley.

3. Add quinoa to a bowl and top with all ingredients.

4. Mix the dressing ingredients and pour over top.

5. Mix together and enjoy!

Notes:

• Make grain free, elimination diet, paleo, and whole 30 friendly by:

  • Omitting quinoa or using cauliflower rice instead of quinoa

  • Using sauteed chicken or salmon instead of chickpeas

  • Omitting the hummus

I’d love to see you post your creation or modification of this recipe! Use the hashtag #kristenroserecipes and tag me @kristenrosexo and I’ll look out to repost it! :)