Ingredients
1cupquinoa
2cupswater
½tspsalt
8cupsbaby spinach
1½cupsgrape tomatoes,halved
1English cucumber,sliced
chickpeas,(1 can) drained, rinsed
1large avocado,sliced
4carrots,peeled
¼cupsunflower seeds
8basil leaves,chopped
3tbspolive oil
3tbspbalsamic vinegar
3tbspvegan mayonnaise,or plain yogurt
1tspdijon mustard
1clovegarlic
¼tspkosher salt
fresh cracked black pepper
Preparation
Place water and quinoa in a 2-quart pot and bring to a boil over medium-high heat.
Reduce the heat to low, stir in the salt, and allow to simmer for about 15 minutes, or until a white tail appears around the grains.
Remove from the heat, cover with the lid, and let sit for 5 minutes.
Fluff and then serve or refrigerate.
Puree all the dressing ingredients together in a blender, or with an immersion blender until smooth.
Refrigerate until ready to use.
Assemble the bowls with spinach, quinoa (warm or cold), chickpeas, carrots, cucumbers, tomatoes, avocado, sunflower seeds, and basil.
Drizzle with the dressing and serve.
