Megan Horsley is a Toronto-based Holistic Nutritionist, Personal Trainer and Recipe Developer. She is passionate about helping women become stronger, more confident and happier in their bodies through holistic wellness practices. When Megan isn't consulting, she loves to create recipes that combine indulgence with healthy ingredients.

Quinoa Power Bowl

Name: Quinoa Power Bowl
Cook time: 30 min
Yield: 3 servings
Ingredients: Canned Chickpeas; Extra-Virgin Olive Oil; Extra-virgin Olive Oil; Paprika; Garlic Powder; Cumin; Sea Salt; Black Pepper; Arugula; Microgreens; Avocado; Hemp Seed; Watermelon Radish; Balsamic Vinegar; Lemon Juice; Garlic Clove; Maple Syrup; Dijon Mustard; Quinoa

Recipe by Megan Horsley

Ingredients

Time

30m

Serves

The bold and bright colours of this Quinoa Power Bowl are just one of many reasons why this salad is so great! After a tough workout, choosing the right fuel for your body is key, which is why this plant-based protein-packed salad was created. While exercise can help strengthen muscles and bones, it can also cause an increase of free radicals. This Quinoa Power Bowl is full of antioxidant vitamins, minerals, flavonoids and anti-inflammatory omega 3’s from the avocado, arugula, quinoa, and hemp seeds which will help combat the oxidative stress of exercise. Plus, it offers great sources of protein to help with muscle recovery and building.

High Protein

30-Minute Meal

Ingredients

1 can

Canned Chickpeas

1/4 cup

Extra-Virgin Olive Oil

1/2 Tbsp

Extra-virgin Olive Oil

1 tsp

Paprika

1/2 tsp

Garlic Powder

1/2 tsp

Cumin

1/4 tsp

Sea Salt

1/8 tsp

Black Pepper

1/2 small box

Arugula

1 cup

Microgreens

Avocado

thinly sliced

6 Tbsp

Hemp Seed

Watermelon Radish

thinly sliced

1/8 cup

Balsamic Vinegar

2 Tbsp

Lemon Juice

Garlic Clove

minced

1/2 tsp

Maple Syrup

1/2 tsp

Dijon Mustard

1/2 cup

Quinoa

Instructions

PREHEAT: oven to 375F. Line a baking sheet with parchment paper.

MIX: Your chickpeas, ½ tsp of olive oil, paprika, garlic powder, cumin, ¼ tsp salt and 1/8 tsp of black pepper together in a bowl. Spread out evenly on the baking sheet and roast for 25 minutes or until slightly crispy.

SHAKE: ¼ cup of olive oil, balsamic vinegar, lemon juice, minced garlic, maple syrup, Dijon mustard and salt and pepper to taste together in a jar or mix in a bowl.

ASSEMBLE: the salad by tossing the arugula together with the quinoa. Top with the avocado, hemp seeds, watermelon radish, roasted chickpeas and microgreens. Toss with dressing when ready to serve.

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Quinoa Power Bowl