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Bowl Ingredients:

1 cup cooked quinoa (red, white or mixed), chilled or room temperature.

Instructions:
In a food processor blend all sauce ingredients until creamy texture is achieved. This should take about 5-10 minutes of blending. Store in your refrigerator for up to two weeks in a jar with a tight fitting lid.
To assemble bowl, toss the quinoa with the sauce. Top with a generous amount of vegetables and chicken. Garnish with cilantro and a little more sauce.

Sauce Ingredients
1/2 cup almond flour
1/2 cup canned garbanzo beans, rinsed and peeled
1/3 cup frozen shelled edamame, cooked
1/3 cup pecorino romano cheese
1/2 cup olive oil
3/4 cup filtered water
1/2 cup fresh lemon juice
2 chipotle peppers, in adobo sauce
2 tbsp chopped cilantro
3 garlic cloves
1/2 tsp curry powder
1/2 tsp oregano
1/2 tsp kosher salt

Potential Toppings:
cilantro
grated carrots
cherry tomatoes
sliced avocado
black beans, rinsed
cooked, shredded chicken
brussell sprouts, shredded

To be added to the Quinoa in amounts according to taste.