Heirloom Veggie Grain Bowls with Chicken and Seared Halloumi - alive magazine

Name: Heirloom Veggie Grain Bowls with Chicken and Seared Halloumi - alive magazine
Ingredients: 1/2 cup (125 mL) extra-virgin olive oil, plus more for brushing; 2 Tbsp (30 mL) apple cider vinegar; 1 1/2 Tbsp (22 mL) maple syrup; 1 Tbsp (15 mL) Dijon mustard; 1 garlic clove, peeled and grated; 1/4 tsp (1 mL) ground black pepper; 9 oz (250 g) pkg herb and garlic or plain halloumi (halloom); 1 head red leaf lettuce, washed, dried well, and torn; 3 cups (750 mL) cooked sprouted quinoa, brown rice, or millet; 2 colourful heirloom tomatoes, sliced; 1/2 English cucumber, peeled and diced; 1 large purple or orange carrot, peeled and sliced; 1/2 cup (125 mL) raw or cooked corn kernels or green peas; 2 cups (500 mL) cooked chicken, cold and shredded; 1 cup (250 mL) microgreens or colourful sprouts

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A fresh lunch inspired by the warmer weather, all components of this dish can be made ahead, even packed for Mom and her family to take on a Mother’s Day picnic.

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