Greek Power Bowl

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

Ingredients:

• 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

Optional:

• 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)

• Feta cheese

• Sliced green or black olives

Directions -

1. 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.

2. Taste and adjust. Enjoy!

Note - the measurements are just suggestions - put as much or as little of each component as you like!