Love Freely, Laugh Genuinely, Eat Colorfully

Oh So Lia Protein Bowl


Prep Time

15 minutes

Prep Notes

Rinse leafy greens under cold water or purchase prewashed option (to decrease time, I select the Organic prewashed when limited on time)

Rinse cherry tomatoes and chop in half

Peel carrots skin off; rinse carrots

Use peeler to continue to peel carrots, to get carrot ribbons

Rinse and peel skin off of cucumber

Chop cucumber into thin slices

Mix Extra Virgin Olive Oil and Fresh Squeezed Lemon Juice together (be sure to remove seeds)

Cooking Time

7 minutes

Yields

1 serving

Ingredients

1 cup Organic Baby Spinach

1 cup Organic Arugula

2 Large Organic Carrots (any color)

5 Cherry tomatoes (red or multi-color)

1/2 Organic Cucumber

1 Tbsp. Raw Pine Nuts

1 Tbsp. Raw Shelled Pistachios

1/4 cup Quinoa (any color)

Shaved Parmigiano Reggiano (just enough to sprinkle on top)

2 tsp. Extra Virgin Olive Oil

1 Tbsp. fresh squeezed lemon

Salt/Pepper to taste (if needed; use salt sparingly)

Directions

While following the preparation steps, bring 1/4 cup of water to a boil, then add Quinoa

Lower heat to medium high, continuing to stir

Once quinoa is cooked (soft and the water has been absorbed), let cool for 5 minutes

Add spices for flavor and a drop of Extra Virgin Olive Oil (fresh chopped herbs are great to add)

Assemble Salad:

I like to place the lettuce in the bowl first, then add each ingredient individually

Top with nuts and cheese last, then drizzle homemade dressing over top

Enjoy!