Summer Spinach Salad
1 bag of Baby Spinach
1 cup Quinoa
3 TBS Caramelized Garlic EVOO
1 3/4 cup Chicken Broth
2 tsp Feta & Herb Dipper
1 cup Chickpeas, canned and drained
2 Green Onions, thinly sliced
6 Brussels Sprouts sliced thinly
6 Dried Apricots, diced
1/2 cup Feta Cheese
1/4 cup Barrel Aged Balsamic Vinegar
1/2 cup Frantoia EVOO
1 Garlic Clove, minced
2 tsp Herb & Garlic Dipper
1 tsp Champagne Garlic Honey Mustard
1/2 tsp Roasted Garlic Sea Salt
A couple cranks of fresh black pepper
To make Quinoa:
Heat 1 TBS caramelized garlic EVOO & toast quinoa, once toasted add chicken broth cook on simmer for 10 -15 min.
Put a lid on the pot and remove from heat, let sit for 10 min and fluff let completely cool before tossing in with the salad.
To roast Chickpeas:
preheat oven to 425. Toss the drained chickpeas with 2 TBS caramelized garlic EVOO and 2 tsp of the feta & herb dipper.
Roast in oven for 20-30 min until crispy.
Combine all salad ingredients (once cool).
In a mason jar add all dressing ingredients shake until well combined. Taste to adjust salt and pepper.
Combine with salad ingredients and enjoy!