Lunch Bowl with Veggie Quinoa

1. For the veggie quinoa: Sauté chopped yellow squash (2 small) and some cherry tomatoes in some olive oil with salt, pepper, and garlic powder until the squash is cooked but slightly crunchy.
2. Add the sautéed vegetables to 1-2 cups of cooked quinoa and stir in some chipotle Bitchin' Sauce (or hummus if you can't find the Bitchin' Sauce).
3. To assemble the bowl, use a handful of organic spinach as your base.
4. Top the spinach with shredded chicken breast, roasted butternut squash, 1/4 avocado with lemon pepper, micro kale, and the prepared veggie quinoa.
5. Finish by topping the bowl with feta cheese.