POWERHOUSE SPINACH BLEND power salad

ingredients

1 package organicgirl© POWERHOUSE SPINACH BLEND ^♥
1 can chickpeas, drained and rinsed
1 tart apple, cored and chopped
2 tablespoons hemp seeds
2 eggs

for quinoa:
½ cup quinoa
¼ teaspoon fine sea salt

for the dressing:
¼ cup olive oil
2 tablespoons apple cider vinegar
1 teaspoon toasted sesame oil
1 garlic clove, minced
1-inch piece fresh ginger, peeled and minced
¼ teaspoon fine sea salt
¼ teaspoon black pepper

substitutions

^♥ substitute with baby spinach

directions

1. place a steamer basket in the bottom of a large pot with 1” water in the bottom. bring to a rolling boil, use tongs to gently place eggs in basket, cover, and cook 8 minutes. fill a medium bowl with ice water, and when eggs are done, use tongs to transfer to ice bath to cool completely. crack eggs all over, peel, and cut in half.

2. in a medium saucepan combine quinoa, salt, and 1 cup water. bring to a boil, cover, and reduce heat to simmer until tender, about 15 minutes.

3. in a small jar combine oil, vinegar, sesame oil, garlic, ginger, salt, and pepper. shake well.

4. to serve, in a large bowl toss greens with enough dressing to moisten. divide between plates and top with quinoa, eggs, chickpeas, apple, and hemp seeds.