Serves 2–3
Savor the Season, Simplify Your Routine
This fresh, nourishing bowl is perfect for those days when your schedule is full, but you still want to eat something vibrant and wholesome. It’s quick to prep, uses in-season produce, and can be made ahead for busy September days.
Why it works for this time of year:
It’s quick to prep, uses in-season produce, can be made ahead for busy September days, and has enough brightness to feel summery while being grounding and nourishing for fall.
Ingredients:
- 1 cup cooked quinoa (or brown rice)
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 cup roasted or grilled zucchini (optional)
- 1/2 cup grilled corn, cut off the cob
- 1 avocado, sliced
- 1 cup chickpeas, drained and rinsed
- A handful of fresh herbs (parsley, basil, or mint)
- Olive oil, lemon juice, salt & pepper to taste
Optional add-ons for protein:
- Grilled chicken, salmon, or tofu
Dressing:
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 1 tsp Dijon mustard
- 1 tsp honey or maple syrup
- Salt & pepper to taste
Instructions:
- Whisk dressing ingredients together in a small bowl.
- In a large bowl, layer quinoa, veggies, chickpeas, and avocado.
- Drizzle with dressing and top with fresh herbs.
- Serve immediately or store in the fridge for up to 3 days.
💡 Tip: Double the recipe and store portions in containers so your “back to routine” lunches are ready to go.