OK, so full disclosure I did NOT invent this delicious salad. But one of my favorite JC restaurants, Hamilton Inn, did. I just became obsessed with it and had to come up with a way to make it my own. That meant substituting more calorie -friendly vinaigrette as opposed to Green Goddess dressing, as well as keeping a close eye on portion control. I promise you this is the perfect serving size for one. But this grain bowl salad is so delicious you may want to multiply the proportions and serve it at your next dinner party or brunch. And if you do, you have to let me know what everyone says! Most importantly, what you think!!

SALAD INGREDIENTS:

2 cups organic baby spinach

1/2 cup quinoa (I pre-cook about 2-3 cups and freeze, then microwave as needed.)

1/2 ripe organic avocado

1/2 cup mixed organic baby tomatoes

1/3 cup hard cheese (I used Campo de Montalbon but a good sharp cheddar, parmesan or gruyere would be great too.)

1/3 cup frozen organic peas (not shown but a must!)

Additional add-ins:

1/2 cucumber

3-4 chopped baby carrots

Basically just layer in your ingredients. I start with the spinach, then add the quinoa, then sprinkle the rest of the ingredients around.

 

VINAIGRETTE

1/4 cup red wine vinegar

2 tbsp olive oil

dash of salt, couple of grinds of black pepper

1/4 tsp dijon mustard

pinch of sugar

Whisk together, then adjust to your taste.

ENJOY!

Photos: MP Allegaert