Summer Quinoa Bowl

Ingredients:

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

Directions:

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.