My adult children introduced me to the idea of bowls about the same time I discovered a restaurant chain called  sweetgreens that offers a full meal in a single container: salad, protein, veggies, dressing.  These bowls blend hot and cold foods, crispy and soft textures, and a variety of flavors. Yum!

Here is my first ‘bowl’ recipe. Enjoy!

Quinoa Bowl for Two People

• 1 cup warm, cooked quinoa
• 4 cups chopped fresh spinach
• 1-2 oz. California Sun Dry Julienne cut sun-dried tomatoes
• 1 Meyer Lemon OR 2 regular lemons
• 1/4 Cup roasted, salted sunflower kernels
• 1 medium avocado
• 1 teaspoon Kosher salt
• 1/2 teaspoon coarse black pepper
• Optional: 1 Tablespoon chia seeds

While quinoa is cooking, chop the fresh spinach and the dry tomatoes. Peel and chop the avocado and sprinkle with a small amount of lemon juice.

Add the warm quinoa and chopped dry tomatoes to the spinach in a serving bowl. Squeeze one-half of the Meyer lemon over these ingredients. Scatter half of the salt and pepper over the top and toss to coat all these ingredients with the lemon juice and seasonings. Add the avocados and squeeze the remaining lemon juice over the top of the bowl. Add the last of the salt and pepper. Scatter the sunflower kernels over the top and top with the chia seeds.

Serve immediately.