Summer Quinoa Bowl


1-2 cups cooked quinoa

1/2 English cucumber, diced

1 Roma tomato, diced

1/4 cup red onion, diced

1/2 red bell pepper, diced

6 pieces pickled artichoke hearts, chopped

1/2 cup cooked chickpeas

1 lime

2 tbsp mint, finely chopped


Optional slaw:

1/4 Jicama root, shredded

1/2 small cabbage, sliced thinly

1/2 mango, sliced thinly

extra virgin olive oil

salt to taste

pepper to taste



  1. Place half cup of quinoa at the bottom of each bowl.
  2. Top with all vegetables except the mint and the optional slaw.
  3. Juice 1/4 lime for each bowl and season with salt and pepper.
  4. To make the slaw, combine all the ingredients for the slaw and let sit for 5 minutes to enhance the flavor.
  5. Place the slaw on top of each bowl, add mint, and serve.

Once combined, this will stay good in the refrigerator for 2-3 days.