One of my favorite lunches is a salad with quinoa in it - I have dozens of combinations and call them "Quinoa Power Bowls" - because they will power you through the afternoon!
Just recently, I got the idea to put fermented veggies into my power bowls - and they are an amazing addition! Fermented foods provide probiotics - which are good bacteria that support digestion, mood, immunity, a healthy weight, and more.
This is my lunch most days of the week, I am very excited to share this delicious recipe with you!
Greek Quinoa Power Bowl
3/4 cup of cooked quinoa (I usually make a double or triple batch - and store leftovers in fridge up to 3 days)
1/2 cup of raw sauerkraut (I like Wildbrine's Dill & Garlic Sauerkraut, or you could make your own)
1/2 cup of baby spinach or arugula - chopped
Thinly sliced cucumbers (I like to use a mandoline), about 1/2 a small cucumber
5-6 grape tomatoes - cut in half
Thinly sliced red pepper (I like to use a mandoline), about 1/4 of a pepper
Chopped fresh dill (as much as you like)
Half an avocado - cut into chunks
A drizzle of avocado oil (or olive oil)
Himalayan or Celtic salt - to taste
Juice from half a lemon
Trader Joe's 21 Seasoning Spice blend - shake as much as you like on.
Alleppo peppers to taste (gives it a little spice)
Sliced green or black olives
Put the ingredients into a bowl, add the lemon juice, oil, salt, and other seasonings - toss to combine. Sometimes I will make extra for lunch the next day.
Taste and adjust. Enjoy!
Note - the measurements are just suggestions - put as much or as little of each component as you like!