Ingredients
The following ingredients have 4 Servings
- 2 tablespoons lemon juice
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons chopped fresh mint
- 2 tablespoons chopped fresh dill
- 1/2 teaspoon ground black pepper
- 1 English cucumber, seeded and diced
- 1 (13.4-ounce) package 365 by Whole Foods Market Organic No-Salt Added Garbanzo Beans, drained and rinsed
- 1 (8.8-ounce) package 365 by Whole Foods Market Quinoa and Bulgur Wheat Blend, cooked according to package directions
- 6 cups spring mix
- 1 avocado, quartered and sliced
- 2 medium red beets, cut into thin matchsticks
- 1/2 cup pitted Kalamata olives
- 1/4 cup toasted pine nuts
- 1 lemon, cut into wedges
- 1 teaspoon kosher salt
Instruction
- In a medium bowl, whisk together lemon juice and olive oil with parsley, mint, dill, salt and pepper.
- Add cucumber and toss, then spoon cucumber into a separate bowl, leaving the herb mixture behind.
- Next, add the garbanzo beans to the herb mixture, toss to coat and set aside.
- To assemble, place ½ cup ­­­­cooked grains in each of the 4 serving bowls.
- Add spring mix to bowls, then top with cucumbers, garbanzo beans, avocados, beets, olives and pine nuts.
- Tuck a wedge of lemon into each bowl and serve.
