| 13 | 40 | 655 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 20 min | 20 min | 2 |
| 1 cup | Quinoa, cooked (or brown rice) |
| 1 1/2 cup | Broccoli florets (chopped) |
| 1 1/3 cup | Cauliflower (chopped) |
| 1 cup chopped | Carrots |
| 1 cup | Spinach (coarsely chopped) |
| 1 medium pepper(s) | Red bell pepper (chopped (organic)) |
| 1/2 cup | Parsley, fresh (finely chopped) |
| 1/2 cup | Pumpkin seeds (pepitas) (unsalted) |
| 2 tbsp | Lemon juice (from 1/2 lemon) |
| 1 tsp | Salt and pepper (to taste) |
| 2 tbsp | Extra virgin olive oil |
| 1 tsp | Cayenne pepper (dash . optional) |
| 227 gm | Chicken, cooked (optional) |
Steam broccoli, carrots, and cauliflower for 5 to 7 minutes, depending on desired tenderness, adding in peppers the last 2 to 3 minutes.
Chop the spinach and parsley.
In a large mixing bowl, toss together the cooked quinoa or brown rice, steamed
vegetables, spinach, red pepper, parsley, and raw seeds.
Whisk together the lemon juice, olive oil, salt and pepper to taste, and stir into veggie bowl.
Serve cold or warm, with or without chicken.
| Fruit | 0.1 |
| Grain | 1.4 |
| Meat | 1.6 |
| Meat Alternative | 0.5 |
| Vegetables | 4.5 |
