# What You'll Need:
→ Base
01 - 1 cup cooked brown rice
02 - 1 cup cooked quinoa
→ Proteins
03 - 1 cup cooked chickpeas, drained and rinsed
→ Vegetables
04 - 1/2 cup cherry tomatoes, halved
05 - 1/2 cup cucumber, diced
06 - 1/2 cup red bell pepper, diced
07 - 1/4 cup red onion, finely chopped
→ Greens
08 - 2 cups baby spinach leaves
→ Lemon Herb Dressing
09 - 1/4 cup extra virgin olive oil
10 - 3 tablespoons fresh lemon juice
11 - 1 teaspoon dried oregano
12 - 1 teaspoon dried parsley
13 - 1 clove garlic, minced
14 - 1/4 teaspoon freshly ground black pepper
15 - 1/4 teaspoon kosher salt
→ Garnish
16 - 2 tablespoons crumbled feta cheese
17 - 2 tablespoons Kalamata olives, sliced
# Directions:
01 - Combine cooked brown rice and cooked quinoa in a large mixing bowl; fluff gently with a fork.
02 - Add cherry tomatoes, diced cucumber, diced red bell pepper, chopped red onion, and chickpeas to the grain mixture.
03 - Fold in baby spinach leaves until evenly distributed.
04 - In a small bowl, whisk together olive oil, lemon juice, oregano, parsley, minced garlic, black pepper, and kosher salt until emulsified.
05 - Pour the lemon herb dressing over the grain and vegetable mixture; toss gently until coated.
06 - Top each bowl with crumbled feta cheese and sliced Kalamata olives before serving.
