Quinoa is one trendy bandwagon that I'm more than happy to jump right on. It has great flavor, a high protein content, is gluten-free and photographs so beautifully! My favorite way to enjoy quinoa is as a base for a colorful and healthy veggie bowl. I'm not a vegan but I don't even feel like I'm missing out here.
This protein packed dish can be served hot or cold. We make a big batch so we have it hot for dinner and can use the rest for a lunch the next day!
Ingredients (for 2 bowls):
1 cup cooked quinoa
1 cup diced and roasted sweet potatoes
2 cups arugula
1/4 cup toasted pecans
Place the quinoa, sweet potatoes, arugula and pecans in a mixing bowl.
Drizzle with good quality Olive Oil (I recommend Olinda) and some fresh lemon juice.