Description
I love quinoa and my husband loves rice bowls so I decided to combine the two. I really do not have a recipe but instead I use whatever I have in the fridge. This is so versatile, feel free to add leftover roasted chicken, bacon bits, steak, or even roasted vegetables. Generally, I do not measure any of the ingredients so do not hold true to my measurements below.
Ingredients
- 1 ½ teaspoons olive oil
- 1 teaspoon balsamic vinegar
- ¼ teaspoon Dijon mustard
- ¼ teaspoon lime juice
- salt and ground black pepper to taste
- ½ cup cooked quinoa
- 1 leaf kale, stemmed and chopped
- 4 cherry tomatoes, sliced into thirds
- ¼ avocado, sliced
- 1 tablespoon diced cucumber
- 1 tablespoon diced red onion
- 1 tablespoon diced green bell pepper
- 1 tablespoon crumbled goat cheese
Prep Time: 25 mins
Total Time: 25 mins
Servings: 1