Power Salad

Ingredients: 

Salad 

•  2 cups quinoa (cooked and cooled)

• 1 can chickpeas (drained and rinsed)

• 3 cups kale (finely chopped)

• 1/2 cup fresh peas

• 1/2 cup green onion (chopped)

• 1/2 cup fresh parsley leaves (finely chopped)

• 1/2 cup baby tomatoes (halved)

Vinaigrette 

• 1/4 cup red wine vinegar

• 2 tsp Dijon mustard

• 1 large clove garlic, minced

• 1/4 cup extra-virgin olive oil

• 1/4 tsp sea salt

• Freshly ground black pepper

• 1 tsp pure maple syrup

• 1 medium lemon (juice and zested)

Garnish 

• Fine sea salt and freshly ground black pepper

• 1/4 cup toasted pumpkin seeds or almonds

 Directions: 

1. Prepare all the salad: combine all the ingredients in a large bowl. 

2. Make the red wine vinaigrette: Whisk together all of the ingredients. 

3. Pour the dressing over the salad (use half and then add more as desired) and toss well to combine. 

4. Season with salt pepper. Sprinkle with the seeds and serve. 

5. Store any leftovers in an airtight container in the fridge for 3 to 5 days.