Pack dressing separately, and drizzle onto salads just before serving. You can also stuff each salad into a quart-sized jar with lid.

Rebecca Longshore
Rebecca Longshore
Recipe by Cooking Light July 2016

Gallery

Greg Dupree; Styling: Claire Spollen

Recipe Summary

active:
20 mins
total:
20 mins
Yield:
Serves 4 (serving size: 1 salad)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 8 ingredients in a small jar. Cover with lid; shake well.

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  • Combine chickpeas, quinoa, and 2 tablespoons dressing; toss well.

  • Arrange 1 cup spinach in each of 4 quart-size containers. Top each serving with 1/4 cup blueberries, 1/4 cup tomato, 1 1/2 teaspoons sunflower seeds, one-fourth of avocado slices, 1/2 ounce goat cheese, 1 1/2 teaspoons mint, and 1/2 cup quinoa mixture. Cover and refrigerate until ready to serve. Drizzle each serving with about 2 1/2 tablespoons dressing.

Nutrition Facts

406 calories; fat 24.2g; saturated fat 4.8g; mono fat 13.7g; poly fat 3.7g; protein 11g; carbohydrates 43g; fiber 9g; cholesterol 7mg; iron 3mg; sodium 369mg; calcium 95mg; sugars 10g; added sugar 4g.