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.

Shown here with the items below and organic chopped mango on the side

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.

Published by

Kimberly Roberto

Wife, Mom, Daughter, Business Owner with a Passion for Cooking and Eating Healthy Food and Helping Others to do the Same!

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