Double Rainbow Voltage Bowl

Notes

A bright, herbaceous quinoa bowl charged with color, texture, and ritual voltage. Clean fuel for high-energy days. Cashew lemon dressing is the move — silky, tangy, clings to every grain.

Ingredients

Bowl: - 1 cup steamed quinoa (cooled) - ½ cup diced cucumber - ½ cup diced red bell pepper - ¼ cup finely chopped purple onion - ¼ cup chopped dried apricots (unsulphured if possible) - ¼ cup roasted pistachios (lightly salted or unsalted) - 2 tbsp chopped parsley - 2 tbsp chopped mint

Cashew Lemon Dressing: - ¼ cup raw cashews - Juice of 1 lemon - 2 tbsp olive oil - 1 small clove garlic - 2–3 tbsp water (to thin) - Sea salt, to taste

Instructions

1. Soak cashews in hot water for 10–15 minutes, then drain.
2. Blend cashews with lemon juice, olive oil, garlic, salt, and 2–3 tbsp water until smooth and pourable.
3. In a large bowl, combine quinoa, cucumber, bell pepper, purple onion, apricots, pistachios, parsley, and mint.
4. Drizzle with dressing and toss gently to coat.
5. Taste and adjust salt. Serve chilled or at room temperature.

Nutrition (per serving, estimated)

• Calories: ~485
• Protein: 16g
• Fat: 31g
• Carbs: 48g

Estimated from the ingredients — amounts and serving size vary, so treat it as a ballpark.

Variations & Adaptations

• Sprinkle sumac before serving for extra brightness
• Add Aleppo pepper flakes for subtle heat
• Top with pomegranate seeds or microgreens for the full glow-up