The Hearty Fall Grain Bowl I Can't Stop Eating - Lemon Stripes

Ingredients

• 1 cup, cooked quinoa
• 2–3 large handfuls arugula
• 1/2 cup canned chickpeas, drained & rinsed
• 1 pear, sliced
• 1 roasted sweet potato, sliced or chopped
• Half of a red onion, diced
• 2 Tbs, dried cranberries
• 2 Tbs, walnuts or pecans
• 1/4 cup, crumbled feta or goat cheese
• 1/4 cup, olive oil
• 1/4 cup, fresh lemon juice
• 1 clove of garlic, finely chopped
• 1 tsp, dijon mustard
• Salt and pepper to taste