For the Bowl:

• 1 cup quinoa, rinsed
• 2 cups water or vegetable broth
• 1 medium beet, roasted and diced
• 1 cup chickpeas (cooked or canned, rinsed)
• ¹⁄₂ cucumber, thinly sliced
• ¹⁄₂ cup shredded carrots
• ¹⁄₄ cup pomegranate seeds or chopped strawberries (optional for sweetness)
• 2 cups baby arugula or spring greens
• ¹⁄₄ cup toasted pumpkin seeds or sunflower seeds

For the Lemon-Lavender Dressing:

• ¹⁄₄ cup extra virgin olive oil
• 2 tbsp fresh lemon juice
• 1 tsp lemon zest
• ¹⁄₂ tsp dried culinary lavender, finely crushed
• 1 tsp honey or maple syrup
• Sea salt and cracked pepper to taste