1/4CupWalnuts(toasted if you have the time - see notes below!) 10 mins at 400) °
1/4CupQuinoa(cooked & optional - see notes below!)
Fresh basil
For the Poppyseed Vinaigrette (enough for a few salads):
1/2CupEVOO
1/4CupRed Wine Vinegar
1TbspAgave
1TbspPoppy seeds
1tspGround mustard
Salt & pepper to taste
Instructions
If adding some extra protein with quinoa - start by cooking. See notes section below!
Combine all vinaigrette ingredients to dressing shaker or bowl and shake/stir
Build the salad from top to bottom
Layer dressing on top and enjoy!
Notes
Toasted walnuts: Preheat oven to 400°F. Spread walnuts evenly on a baking sheet. Once oven is warm - toast for ~10 until lightly brown.Cooking Quinoa: Add dry quinoa to saucepan + double measurement of water + sprinkle of salt. Bring to a boil, then reduce to a simmer and cover with lid. Cook until quinoa has soaked up all the water ~10-15 mins. PRO TIP: If the quinoa's outer ring has snapped, it should be done!