• On Oct, 10, 2024
•  ladyrecipes
•  Recipes

401 Cals 34 Protein 35 Carbs 15 Fats
YIELD:4 SERVINGS
COURSE:Salad
CUISINE:American
INGREDIENTS
For the bowl:
1 1/3 cup cooked quinoa
2 cups diced grilled chicken breast
1 1/3 cup finely chopped broccoli heads
1 1/3 cup finely diced red peppers
1 1/3 cup shredded carrots
½ cup cannellini beans
¼ cup hulled pumpkin seeds
¼ cup chopped green onions
¼ cup crumbled feta cheese
For the sauce:
½ cup whole raw almonds
2 cups water, divided
Juice from 3 lemons
1 garlic clove
1 teaspoon honey
1 teaspoon turmeric
2 teaspoons Kosher salt
10 basil leaves
INSTRUCTIONS
For sauce:
Soak almonds in 1 cup of water for 2 hours.
Drain and discard water.
In a blender or Vitamix, combine almonds, 1 cup (fresh) water, lemon juice, garlic, honey, turmeric, salt and basil and blend until completely smooth.
Put the sauce in a squeeze bottle. (Note: you will only use ½ the sauce.)
Assembly:
Put the sauce in a squeeze bottle.
In 4 bowls, evenly distribute the quinoa, chicken, veggies (broccoli, peppers and carrots), and beans.
In between layers, squeeze in 2 tablespoons of sauce.
Top each with 1 tbsp each pumpkin seeds, green onions, feta and drizzle with remaining 1 tablespoon of sauce. (Each bowl gets about 3 tablespoons of sauce.)
Refrigerate extra sauce for up to 5 days—it’s great as a salad dressing or drizzled over meat, poultry or fish.
NOTES
Note: This makes a lot more sauce than you need for 4 bowls.  Cover and refrigerate for up to 5 days—you can use the extra as a salad dressing or as a sauce for any cooked meat, poultry, or fish.

Serving: 1bowl, 3 tbsp sauce, Calories: 401kcal, Carbohydrates: 35g, Protein: 34g, Fat: 15g, Cholesterol: 82mg, Sodium: 482mg, Fiber: 8g, Sugar: 6gBlue Smart Points:6Green Smart Points:9Purple Smart Points:4Points +:10