baby spinach
romaine hearts
mixed greens
quinoa salsa
avocado
cucumber
red onion
Roma tomato
carrots
toasted almonds
toss w/ Citrus Vinaigrette

Citrus Vinaigrette Ingredients: 2 tbs fresh lemon juice - 2 tbs apple cider vinegar - 1/4 cup fresh orange juice - 1.5 cups olive oil - 1 tbs Dijon mustard - 1 tbs agave nectar (or honey) - 1.5 tsp kosher salt - 1 sprig fresh rosemary minced - 2 sprigs fresh thyme leaves minced - 2 garlic cloves smashed

Dressing Method: Combine all ingredients except oil and whisk together. Once thoroughly combined slowly pour oil while whisking to emulsify. Dressing may break as it sits, but can be re-emulsified with additional whisking

Quinoa Lentil Pilaf:

Ingredients:

Vegetable stock
water
quinoa
dried French lentils
1 cup of minced packed parsley
2 med diced red bell peppers
3 TBS of olive oil
2 TBS lemon juice salt & pepper to taste.
Method: cook 16 oz of quinoa according to directions on bag substituting vegetable stock for half the water called for. Separately cook 16 oz of French lentils according to directions on bag substituting vegetable stock for half the water called for. Combine quinoa with drained and cooked lentils. Add diced bell pepper, parsley, olive oil, lemon juice, salt and pepper to taste and fold together thoroughly combining.