Ingredients
| 1/2 | cup quinoa or rice |
| 1 | cup carrots, shredded |
| 2 | celery stalks, finely diced |
| 2 | cucumbers, peeled, seeded and diced |
| 2 | scallions, white and green parts, finely snipped |
| 1/4 | cup packed, fresh cilantro, chopped |
| 2 | tablespoons stacked, fresh basil, chopped |
| 1/4 | cup lime juice |
| 1 1/2 | tablespoons olive or avocado oil |
| 1 | tablespoon honey |
| 1 1/2 | teaspoons fish sauce or salt to taste |
| 1/4 | teaspoon red pepper flakes, or more to taste |
| sunflower or pumpkin seeds |
Instructions
Soak rice 4 hours or overnight, rinse well. Cook according to package directions to create 1 cup cooked. Add to rice bowl the carrots, celery, cucumbers, scallions, cilantro, and basil. Combine carefully. In a small bowl, whisk together lime juice, oil, honey, fish sauce or salt, and pepper flakes. Pour dressing over the veggie bowl. To serve: sprinkle with sunflower or pumpkin seeds.
