Meal Prep Farro and Quinoa Veggie Bowls

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4 cups water or low-sodium vegetable broth

2 cups 10-minute farro, rinsed under cold water then drained  

1 1/2 cups heirloom quinoa, rinsed under cold water then drained 

1 bay leaf 

2 lemons 

Kosher salt 

2 large Hass avocados 

1 English cucumber, cut into 1/4-inch dice 

5 ounces sweet baby lettuces  

3 cups shredded carrots 

1 cup roasted salted cashews, roughly chopped 

1 cup roasted salted sunflower seeds 

8 ounces hummus (whatever flavor you prefer) 

1 cup mixed tender herbs (such as chives, basil, parsley, cilantro and/or dill), roughly chopped 

Good-quality extra-virgin olive oil, for drizzling  

Optional Add-Ins/Switch-Ups:

3 cups shredded rotisserie chicken

3 cups cubed roasted sweet potatoes 

2 cups cubed roasted golden or red beets 

2 cups microgreens  

1 1/2 cups drained sauerkraut