• 1 1/2 cups uncooked quinoa (we used rainbow, but any kind works)
  • 1 grapefruit, sliced thin
  • 1-2 cups spinach
  • 1 dragon fruit, cut into pieces
  • 1/2 cucumber, cut into chunks or slices
  • 1 sweet potato
  • 1 cup red cabbage, shredded
  • 1/2 – 1 can chickpeas
  • 1/2 cup pea shoots
  • 1/4 – 1/2 block of tofu
  • 2 tbsp sesame seeds


  1. Cook the quinoa: In a medium saucepan, add the quinoa along with 2 1/4 cups of water. Stir to combine. Increase heat to high and bring to a low boil. Immediately reduce the heat to medium-low, and cover with a tight-fitting lid. Cook for 13 to 16 minutes, until the water is absorbed and the quinoa is fluffy. Remove the lid and season the quinoa with salt and pepper.
  2. Chop the sweet potato into small bite-sized chunks. Place in the oven & cook at 425F until tender (about 20 minutes)
  3. Cut your tofu into thick chunks. For the tofu, you can either grill, saute or have it raw, the choice is yours (we chose to grill it)!
  4. Drain & rinse your chickpeas. Place aside.
  5. To assemble: Grab a bowl, preferably a big one! In the bottom of the bowl, create a bed of spinach. Add all of your other ingredients into the bowl & you’re done. That simple!