I love salads that are so satisfying that they can serve as a meal. Assemble the ingredients below in the order listed in a large bowl or small platter – makes 2 generous servings! If preferred arrange the quinoa on the sides of the bowl or platter as shown in the photo above.
2 Cups Greens based upon your preference – good ones to use are romaine, bok choy, watercress or curly red lettuce – rinse and chop in small pieces
1 cup Lightly toasted walnuts (roast for 2 minutes in oven – be careful not to over roast)
1 cup quinoa- (place one cup of quinoa in a saucepan, cover with 2 cups of water, bring to a boil, reduce heat and simmer for 15 minutes until quinoa is fluffy and has absorbed all water)
One thinly sliced avocado
One thinly sliced apple
Roasted baby bella mushrooms (place sliced mushrooms on a heavy baking sheet that has been lined with parchment paper, roast for 10 minutes at 350F)
Finish with fresh squeezed juice from one lemon