Power Greens Recipe

Preparation

1. 1

   Cook Quinoa

   Rinse quinoa under cold water. In a saucepan, combine quinoa with 2 cups of water. Bring to a boil, reduce heat, cover, and simmer for about 15 minutes or until the water is absorbed. Fluff with a fork and let it cool.

2. 2

   Prepare the Salad

   In a large bowl, combine baby spinach, kale blend, cooled quinoa, diced mango, blueberries, thinly sliced watermelon radish, diced avocado, and crumbled feta cheese. Toss gently to combine.

3. 3

   Make the Vinaigrette

   In a small bowl, whisk together 3 tablespoons of honey, the juice of 2 limes, and 1 finely chopped jalapeño (seeds removed for less heat). Slowly drizzle in 1/4 cup of olive oil while whisking until emulsified.

4. 4

   Serve

   Drizzle the honey-lime jalapeño vinaigrette over the salad and sprinkle with pepitas. Toss gently to coat and serve immediately.