Spring Garden Quinoa Bowl with Lemon-Herb Drizzle

This colorful bowl brings spring to your plate—loaded with greens, herbs, and bright citrus. It’s the perfect way to enjoy what’s fresh and feel energized.

Ingredients:

1 cup cooked Quinoa

1 cup fresh mixed salad greens ( or baby spinach)

1/2 cup shredded carrots

1/2 cup sliced radishes

1/2 cup sliced/ chopped cucumber

1/2 cup cherry tomatoes ( halved)

1/2 cup chick peas

1/4 cup chopped mint or parsley

1/2 sliced avocado

1/2 cup chopped scallions or red onion

1-2 tablespoons toasted pumpkin seeds ( sprinkle on top)

Lemon-Herb Drizzle

2 tablespoons olive oil

1 tablespoon lemon juice

1 teaspoon dijon mustard

1 tablespoon chopped fresh herbs ( dill, parsley or basil)

1/4 teaspoon salt

Pinch of garlic powder / fresh ground pepper ( optional)

Instructions:

Add cooked quinoa to two bowls as the base.

Top with your prepared ingredients. Toss lightly

In a small jar or bowl, whisk together your dressing ingredients.

Drizzle on top of your quinoa, lightly toss and enjoy!

Protein Packed Power Bowl

This bowl is a perfect mix of protein, fiber, and healthy fats to fuel your metabolism and keep your energy steady all day long.

Ingredients:

3/4 quinoa, cooked
1/2 can chickpeas, drained and rinsed
1/2 avocado, diced
1 cup of baby spinach or mixed greens
1/2 cherry tomatoes, halved
1 tablespoon hemp seeds
1 tablespoon pumpkin seeds
1 tablespoon olive oil
1 tablespoon lemon juice

1/4 cup shredded cabbage
sea salt and black pepper to taste

• Instructions:

Start with a bowl of warm quinoa as your base.

Add chickpeas, avocado, spinach, and cherry tomatoes.

Sprinkle with hemp seeds and pumpkin seeds for extra protein and crunch.

Drizzle with olive oil and fresh lemon juice.

Season with sea salt and black pepper. Enjoy immediately!

Pro Tip: Want even more protein? Add a scoop of cooked salmon, tofu, grilled chicken, or a soft-boiled egg on top.

Bright and Zesty Shaved Brussels Sprout Salad

Brussels sprouts are a nutrient powerhouse. Packed with fiber, antioxidants, and immune-boosting vitamin C, they help support digestion, promote glowing skin, and keep your energy steady. Adding them to your holiday table is a delicious way to balance heavier dishes with something fresh and vibrant.

This shaved Brussels sprout salad is crunchy, zesty, and full of flavor—a perfect holiday side dish, or light lunch to keep you feeling balanced and nourished. Enjoy!

Ingredients:

2 cups Brussels sprouts, finely shaved or thinly sliced w/ a mandoline.

1 apple, thinly sliced (Honeycrisp or Granny Smith work well)

¼ cup dried cranberries

¼ cup chopped pecans or walnuts, (optional)

2 tablespoons fresh lemon juice

2 tablespoons olive oil

1 teaspoon Dijon mustard

½ teaspoon maple syrup

Salt and pepper to taste

I also love to sprinkle pomegranate seeds on top and shaved pecorino if desired.

Instructions:

Start by preparing the dressing: whisk together lemon juice, olive oil, Dijon mustard, maple syrup, salt, and pepper in a small bowl until smooth.

In a large bowl, combine the shaved Brussels sprouts, apple slices, cranberries, and nuts.

Pour the dressing over the salad and toss to coat evenly.

Let the salad sit for about 10 minutes to allow the flavors to meld before serving.

Pro Tip: For an extra crunch, toast the nuts before adding them.