California Blend Recipe

Cook quinoa

Rinse 1 cup quinoa in a fine-mesh sieve under cold water until water runs clear. Combine rinsed quinoa and 2 cups water or vegetable broth in a small saucepan. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer 15 minutes until liquid is absorbed. Remove from heat and let sit covered for 5 minutes, then fluff with a fork and transfer to a shallow dish to cool slightly.

Wash and dry baby spinach, romaine, and napa cabbage. Stack and slice romaine and cabbage if not already shredded. Place greens in a large mixing bowl and toss lightly to combine.

Prepare vegetables: halve cherry tomatoes, slice cucumber, dice red pepper, shred carrots if not pre-shredded, cut avocado into 1/2-inch cubes and sprinkle with a tiny pinch of salt and a squeeze of lime to slow browning. If using fresh corn, char on a grill pan 4–5 minutes and cut kernels off the cob; otherwise use thawed frozen or canned (drained). Add all prepared vegetables and fruit to the large bowl with greens.

If using grilled chicken: season 2 chicken breasts with 1/4 tsp salt and 1/8 tsp black pepper, grill or pan-sear over medium heat 5–7 minutes per side until internal temperature reaches 165°F (75°C). Let rest 5 minutes, then slice thinly. If using chickpeas: pat 1 cup canned chickpeas dry and toss with 1/2 tsp olive oil, 1/4 tsp smoked paprika and a pinch of salt; roast at 400°F (200°C) for 15–20 minutes for extra texture (optional). Toast 1/4 cup sliced almonds in a dry skillet over medium heat 3–4 minutes until fragrant, stirring frequently. Crumble 1/4 cup feta cheese.

Make the dressing: in a small bowl or jar combine 3 tbs olive oil, 2 tbs fresh lime juice, 1 tsp honey or agave, 1 tsp Dijon mustard, 1 minced garlic clove, 0.25 tsp red pepper flakes and 0.25 tsp salt. Whisk or shake vigorously until emulsified. Taste and adjust seasoning — add more lime for brightness, a pinch more honey for sweetness, or more salt if needed.

Combine: to the large bowl with greens and vegetables, add the cooled quinoa, chopped cilantro (1/4 cup), sliced green onions, toasted almonds, and crumbled feta. Add the sliced grilled chicken or roasted chickpeas. Drizzle the dressing over the salad (start with half, toss gently, then add more to taste). Season with remaining 3/4 tsp salt and 1/2 tsp black pepper distributed as needed — taste and adjust.

Serve: portion the California Blend onto plates or into bowls. Garnish with an extra sprinkle of cilantro, a wedge of lime, and a few additional toasted almonds if desired. Serve at room temperature or slightly chilled.