📖 Instructions

1. First, prepare the quinoa: Rinse 1 cup of quinoa under cold water. This removes the natural coating, called saponin, which can make it taste bitter. Trust me; it's worth the extra step!
2. Next, cook the quinoa: In a saucepan, combine the rinsed quinoa with 2 cups of water or broth. Bring it to a boil, then reduce the heat to low, cover, and simmer for 15 minutes, or until all the water is absorbed. Fluff with a fork and set aside to cool slightly.
3. Now, let's tackle the dressing: In a small bowl, whisk together 3 tablespoons of olive oil, 2 tablespoons of lemon juice, 1 clove of minced garlic, 1 teaspoon of Dijon mustard, and a pinch of salt and pepper. Taste and adjust the seasoning as needed. I sometimes add a tiny bit of maple syrup for sweetness!
4. Time to prep the veggies: Wash and chop 4 cups of romaine lettuce into bite-sized pieces. Dice 1 cucumber, 1 bell pepper (any color will do!), and 1/2 a red onion. If you're feeling fancy, you can use a mandoline slicer for perfectly uniform veggies.
5. Avocado time! Halve, pit, and dice 1 ripe avocado. Gently toss it with a squeeze of lemon juice to prevent browning. Nobody likes brown avocado!
6. Assemble the bowl: In a large bowl, combine the chopped romaine lettuce, cucumber, bell pepper, and red onion. Add the cooked quinoa and diced avocado. Give it a gentle toss to combine.
7. Drizzle with dressing: Pour the prepared dressing over the salad and toss gently to coat. Be careful not to overdress; you want the veggies to be lightly coated, not drowning!
8. Add toppings: Sprinkle 1/4 cup of pumpkin seeds (or your seed of choice!) and a handful of fresh cilantro leaves over the bowl. These add a delightful crunch and burst of flavor.
9. Serve immediately: Enjoy your Green Goodness Paleo Bowl right away. It's delicious on its own as a light meal or as a side dish with grilled chicken or fish. If you want to add a little more substance, grilled tofu or chickpeas are great additions.