Quinoa and Field Green Bowl

On hot summer days,  a light and healthy salad is a perfect meal! This salad includes plenty of crisp fresh vegetables and quinoa for protein. Quinoa is really a seed and considered a "complete" protein; packed with 8 grams of protein per cup. The greens are dressed with a light vinaigrette, and for some extra flavor, the salad is topped with avocado and some toasted almonds.

Makes 4 salads

Salad Ingredients:

• 1 cup dried quinoa
• 8-10 ounces kale and/or field greens
• 1 pint of cherry or grape tomatoes, halved
• 1 ripe avocado, pitted, peeled and sliced or diced
• 1 cup carrots, peeled and diced
• 1 cup cucumbers, partially peeled and diced
• 1 cup broccoli, sliced
• 1 small red onion, thinly sliced
• 4 ounces of sliced almonds, toasted
• Coarse salt and freshly ground pepper

Dressing: 

• 2 tablespoons balsamic vinegar
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon freshly squeezed lemon
• 1/2 teaspoon dijon mustard
• 1/2 teaspoon sugar

1. Make Quinoa: Bring 2 cups of salted water to a boil in a medium saucepan. Add quinoa and bring water back to a boil. Reduce heat to low, cover and simmer for 15 minutes or until liquid has been absorbed. Fluff with a fork. Set aside. 
2. Make Dressing: Whisk together dressing ingredients. Toss greens with dressing in a large bowl. 
3. Prepare Salads: Transfer greens to individual salad plates or bowls. Divide tomatoes, avocado, carrots, cucumbers broccoli and red onions evenly among bowls. Add 1/2 cup quinoa to center of each salad. Sprinkle with almonds and season with salt and pepper to taste.