Quinoa Bowl Awesome for lunch, protein packed, plant-based, gluten-free and delicious. Of course you could toss in the meat/cheese of your choosing as well! 1 Cup dry quinoa (we used half white and half red), rinsed well and drained 1 Cup slivered almonds, toasted 10 minutes at 350° 1 Cup craisins or golden raisins 2 ears corn, boiled and kernels removed, about 1 1/2 Cups 1 avocado 1 Cup quartered cherry tomatoes 1 bunch green onions, ends removed, sliced 1 TB. ARIZONA DREAMING 1/4 tsp. CHIPOTLE or CAYENNE (for a bit extra heat, if desired) 1/3 Cup olive oil 2-3 TB. red wine vinegar

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