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Anti-Inflammatory Glow Bowl

A vibrant and nourishing bowl packed with healthy ingredients that fight inflammation and provide a well-rounded meal.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 2 servings
Course: Dinner, Lunch, Meal Prep
Cuisine: Gluten-Free, Healthy, Vegan
Calories: 360
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 1 cup quinoa Rinse before cooking
  • 2 cups water Can substitute with vegetable broth for flavor
Vegetables
  • 1 cup chopped kale Fresh kale preferred
  • 1/2 cup shredded carrots
  • 1/2 cup diced cucumbers
  • 1/2 cup cherry tomatoes Halved
  • 1/2 each avocado Sliced
Dressing & Toppings
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice Helps prevent browning of avocado
  • 1 tablespoon pumpkin seeds Can toast for more crunch
  • 1 tablespoon chia seeds
  • Salt and pepper to taste

Method
 

Preparation of Quinoa
  1. Rinse the quinoa under cold water.
  2. In a saucepan, combine quinoa and water, bring to a boil.
  3. Reduce heat, cover, and simmer for about 15 minutes or until water is absorbed.
  4. Fluff with a fork and let cool.
Combining Ingredients
  1. In a large bowl, combine the cooked quinoa, chopped kale, shredded carrots, diced cucumbers, sliced avocado, and cherry tomatoes.
  2. Drizzle with olive oil and lemon juice; season with salt and pepper to taste.
  3. Top with pumpkin seeds and chia seeds.
  4. Toss gently and serve.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. To revitalize before serving, add a splash of lemon juice.
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