Ingredients (for main dish)
Ingredients (for gluten-free quinoa dressing)
Saute the greens, olive oil and lemon in a pan. Take your time with it. Don't burn them; just keep on slow and go!
Grill up your chicken.
Steam the broccoli, brussel sprouts, cauliflower and carrots.
And cook your quinoa (I used approximately 1 c. of quinoa for the dish -> use more or less depending on your preferences.)Meanwhile, make the gluten-free quinoa dressing. Use 1-part Greek Yogurt with a hint of Unsweetened Almond Milk and 1-2 Tbsp Olive Oil. Sprinkle in the Cilantro and Basil. Mix in a blender. (I use my Magic Bullet for this because it's nice and small, with easy cleanup.)
Once the gluten-free quinoa dressing is done, mix it into the quinoa.
Layer your plate, starting from the lettuce on the bottom and working your way to the very top placing each item however you wish! Top it perfectly with some additional cilantro (if desired).