Buddha Bowl Extravaganza with Quinoa or Brown Rice with Dressing (WFPBNOGF)*

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Dinner Lunch

Prep Notes

While you are chopping all of your salad mixings, make the following addition on the stove: 1 cup plump cranberries with 1 cup orange juice.

Boil the orange juice with the dried cranberries until all juice has evaporated. Let cool. This is what makes this salad so great!

Yields

4-6 Servings

Ingredients

Salad:

3 cups cooked quinoa or brown rice

2 cups chopped nut mixture of : pecans, walnuts, almonds, and cashews

1/2 to 1 cups scallions or onion of your choice

1/2 to 1 English cucumber

2 large chopped or grated carrots

Choose one or more cups of greens: spinach and/or red chard

1 head of romaine lettuce, chopped

1 chopped apple

1 cup celery

zest of one orange

(Any other veggie or fruit you might like: tomato, Mandarin orange, mango, etc.)

1 tsp salt & pepper

Dressing:

1 Tbsp Dijon mustard

1 cup combination of vinegars or choose one and go with it: white vinegar, blanco salad vinegar, white wine vinegar

2 Tbsp honey

zest of one orange

1 tsp pepper

1 tsp salt

1 tsp celery seed

one orange juiced

Directions

Salad:

Combine all of the above together and mix.

Dressing:

Whisk all together and keep in a glass jar in frig. Just add enough to flavor the salad to your liking. You don't want it swimming in the bowl.

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