Seattle Sunshine Bowl

Name: Seattle Sunshine Bowl
Yield: 4
Ingredients: For the bowl:1 1/3 cup cooked quinoa; 2 cups diced grilled chicken breast; 1 1/3 cup finely chopped broccoli heads; 1 1/3 cup finely diced red peppers; 1 1/3 cup shredded carrots; 1/2 cup cannellini beans; 1/4 cup hulled pumpkin seeds; 1/4 cup chopped green onions; 1/4 cup crumbled feta cheese; For the sauce: 1/2 cup whole raw almonds; 2 cups water, divided; Juice from 3 lemons; 1 garlic clove; 1 teaspoon honey; 1 teaspoon turmeric; 2 teaspoons Kosher salt; 10 basil leaves; (Note: This makes a lot more sauce than you need for 4 bowls. Cover and refrigerate for up to 5 days—you can use the extra as a salad dressing or as a sauce for any cooked meat, poultry, or fish.)

Seattle Sunshine Bowl was pinched from <a href="http://www.skinnytaste.com/2015/10/seattle-sunshine-bowl.html?utm_source=feedburner" target="_blank">www.skinnytaste.com.</a>

INGREDIENTS

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For the bowl:1 1/3 cup cooked quinoa

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2 cups diced grilled chicken breast

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1 1/3 cup finely chopped broccoli heads

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1 1/3 cup finely diced red peppers

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1 1/3 cup shredded carrots

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1/2 cup cannellini beans

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1/4 cup hulled pumpkin seeds

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1/4 cup chopped green onions

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1/4 cup crumbled feta cheese

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For the sauce: 1/2 cup whole raw almonds

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2 cups water, divided

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Juice from 3 lemons

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1 garlic clove

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1 teaspoon honey

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1 teaspoon turmeric

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2 teaspoons Kosher salt

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10 basil leaves

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(Note: This makes a lot more sauce than you need for 4 bowls. Cover and refrigerate for up to 5 days—you can use the extra as a salad dressing or as a sauce for any cooked meat, poultry, or fish.)

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