Garden Power Bowl Recipe

Cook Quinoa and Brown Rice

In separate pots, cook 1 cup of quinoa and 1 cup of brown rice according to package instructions. Once cooked, set aside to cool.

Prepare Vegetables

While the grains are cooking, wash and chop the arugula, cucumber, tomato, red bell pepper, and radish. Cut the avocado in half, remove the pit, and slice it. Shave the Brussels sprouts using a mandoline or a sharp knife.

Combine Salad Ingredients

In a large mixing bowl, combine the arugula, shaved Brussels sprouts, cooked quinoa, cooked brown rice, edamame, garbanzo beans, cucumber, tomato, red bell pepper, and radish.

Mix Vinaigrette Ingredients

In a small bowl, whisk together the olive oil, fresh lemon juice, chopped basil, honey, salt, and black pepper until well combined.

Grill Protein of Choice

If adding protein, grill the chicken breast, shrimp, salmon fillet, or steak as desired. Season with salt and pepper before grilling. Cook until fully cooked through (internal temperature should reach 165°F for chicken and shrimp, 145°F for salmon, and 145°F for steak).

Combine and Serve

Drizzle the lemon basil vinaigrette over the salad mixture and toss gently to coat. If using, slice the grilled protein and add it on top of the salad. Serve immediately.