Cook the quinoa in broth or water with added bouillon and seasonings. Flavored quinoa tastes better! Meanwhile, boil the eggs to desired doneness. Put the quinoa and eggs in the refrigerator when done.
While the quinoa and eggs are cooking, clean and trim all the other ingredients, and refrigerate everything except the tomatoes. Drain and rinse the black beans, cut the salami and provolone into strips and slice the eggs.
Prepare the red and green sauces, if you don’t already have them on hand. See separate recipes for these., linked at the beginning of this post.
Up to this point, everything can be done in advance!
When ready to assemble the Quinoa bowl, tear the Romaine lettuce into pieces and layer the bottom of the two bowls. Slice the cherry tomatoes in half and put them in about a quarter section of each bowl together.
Place the beans, cooked quinoa, peppers, radishes, and red cabbage in groups on top of the lettuce, grouping them for color and visual appeal. Layer the salami, cheese, and green onion strips in between.
Drizzle about 2 tablespoons each of Roasted Red Pepper sauce and Green Kale and Herb sauce across the salad and serve cold.
The bowls can be prepared and refrigerated in advance, but don’t cut or refrigerate the tomatoes. They should be sliced and added just before serving.
The nutritional information shown is for the Quinoa Bowl only. Totals for this recipe plus 2 tablespoons each of the red and green sauce are described at the beginning of this recipe.