Veggie, Quinoa salad Bowl with Asian Vinaigrette

For the bowl (feel free to swap or add any ingredients.  It can be your personal masterpiece.  This is a great way to get some raw veggies in your diet and use up veggies so that they don’t go to waste. This makes for a beautiful, colorful and interesting presentation and it tastes amazing.

Salad:

Chopped lettuce and kale on the bottom (from my container garden)

Cooked organic chicken

Cooked quinoa

Sliced organic bell pepper

Sliced cucumber

Sprouts (home grown with a sprouting lid)

Black olives

Sliced green onions

Asian Vinaigrette:

1/4 cup olive oil

2 teaspoons sesame oil

1 tablespoon apple cider vinegar

Juice of 1 lime

2 tablespoons coconut aminos (or organic Tamari or fish sauce)

1/4 teaspoon salt

Pinch of black pepper

Optional- 1/4 – 1/2 teaspoon chili paste (I used sambal olek)

Place everything in a bowl and drizzle with vinaigrette.