Name: pear & quinoa autumn medley bowl
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 2-3 large handfuls arugula; 1/2 cup cooked quinoa; 1/3 cup canned chickpeas, drained & rinsed; 1 small pear, sliced or diced; 1/4 – 1/3 cup roasted sweet potatoes (see my recipe here); 2 tablespoons red onion, diced; 2 tablespoons dried cranberries; 2 tablespoons walnuts; 2-4 tablespoons crumbled goat or feta cheese; For serving: salt & pepper, to taste, dressing of choice

Ingredients

Scale

2–3 large handfuls arugula
1/2 cup cooked quinoa
1/3 cup canned chickpeas, drained & rinsed
1 small pear, sliced or diced
1/4 – 1/3 cup roasted sweet potatoes (see my recipe here)
2 tablespoons red onion, diced
2 tablespoons dried cranberries
2 tablespoons walnuts
2–4 tablespoons crumbled goat or feta cheese
For serving: salt & pepper, to taste, dressing of choice

Instructions

Combine all ingredients in a bowl, toss and enjoy!

Notes

To bring as a packed lunch, pack the pear & dressing separately, adding in just before you’re ready to eat.

Keywords: salad, grain bowl, whole grain, vegetarian