Summer Grain Bowl

Summer Grain Bowl

Recipe and Photography by Rebecca Lilly

Serves: 4
Prep Time: 10 minutes

For the dressing:
  • 1/3 cup olive oil
  • 3 tbsp apple cider vinegar
  • 2 tbsp coconut aminos (or soy sauce)
  • 1/2 lime, juiced
  • 1/4 tsp hot sauce
  • 1 tbsp. agave
  • 1 tsp ground ginger (fresh would be lovely!)

For the salad:

  • 1 cup cooked quinoa (or other preferred whole grain)
  • 1 cup fresh corn kernels
  • 3 c spinach
  • 1/3 c lentils, cooked
  • 1/2 c pumpkin seeds, lightly toasted
  • 2 peaches thinly sliced
  • 1 c fresh basil roughly chopped
  • 1/2 c fresh mint roughly chopped
  • 2 scallions chopped
  • 1 cup cherry tomatoes, halved
  • 1 avocado, thinly sliced

Whisk together the olive oil, apple cider vinegar, coconut aminos, agave, lime juice, hot sauce and ginger. To the dressing, add the cooked quinoa, spinach, lentils, corn kernels, peaches, basil, mint, green onions and tomatoes. Gently toss everything together until combined. Top with sliced avocado and toasted pumpkin seeds.

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