BYO Rainbow Quinoa Bowl

Such a happy bowl! This is a really easy meal to throw together and it packs a lot of flavor!!

I watched "Down to Earth" w/ Zac Efron on Netflix this past weekend and am feeling inspired to make vegetables a more centric part of my diet rather than a side piece.

You'll need:

• 1 cup dry quinoa

• 1/2 cup brown rice

• 1 cup chicken or vegetable broth

• 1 teaspoon Italian seasoning

• 1 cup diced sweet pepper

• 1 cup diced cucumber

• 1/2 medium red onion, diced

• 1 package lettuce mix

• 1 can black beans

• 1/2 cup feta cheese

Pesto vinaigrette:

• 1 tablespoon basil pesto

• 2 tablespoons avocado oil

• 1 tablespoon champagne vinegar

Instructions:

1. Add quinoa, brown rice, a tablespoon of avocado oil, 2 cups water, 1 cup chicken/ vegetable broth, pinch of salt, and Italian seasoning to a pot and bring to a boil. Once its boiling, lower it to a simmer, cover and let it simmer for 15 minutes until the water is fully absorbed.

2. While the quinoa is cooking away, dice your veggies and let the red onion sit in a bowl of cool water to take out the bite. I like to use a variety of small sweet bell peppers so I have red, orange, and yellow!

3. Rinse your beans and either microwave in a bowl or heat in a small pot on the stove.

4. Mix your dressing together either by stirring in a small bowl or by shaking it together in a container with a tight lid.

5. Chop your lettuce so its a better size for taking bites! Think of a chopped salad. I like to use a baby lettuce mix or romaine for this.

6. Assemble your bowls by adding quinoa and lettuce as the base then topping with your veggies / feta / beans - making this pretty is up to you, you can also toss it all together in a large salad bowl and call it a day! Drizzle some dressing and you're good to go :)

Optional add ins:

• Chickpeas instead of black beans

• Cherry tomatoes for you tomato people

• Pickled Greek pepperoncini for a small kick

• Fresh basil (chop with the lettuce)