Ingredients
1⁄2 cup brown rice, cooked
1⁄3 cup shaved Brussels sprouts
1 cup arugula, lightly packed
1⁄4 cup red and white quinoa, cooked
3 tablespoons lemon basil vinaigrette (plus extra for drizzling) 1⁄4 cup red peppers, julienned
1⁄4 cup shelled edamame
1⁄4 cup garbanzo beans
1⁄4 cup grape tomatoes, halved
1⁄4 cup diced cucumbers
One half avocado, diced
1⁄4 cup pickled radishes, sliced
Directions
Place the warmed brown rice along the outside edge of a bowl. In a separate bowl, mix the shaved Brussels sprouts, arugula, and quinoa. Toss the mixture with the lemon basil vinaigrette until evenly coated.
Place the salad mixture in a mound in the center of the bowl. Arrange the red peppers, edamame, garbanzo beans, grape tomato halves, diced cucumbers, and diced avocado around the salad mix, starting at the 12 o’clock position and working clockwise.
Garnish with the sliced pickled radishes. Drizzle additional lemon basil vinaigrette around the salad for added flavor.
Top with your choice of protein such as sliced grilled steak, salmon, shrimp, or chicken, if desired.
