Ingredients
Method
- Lay down a bed of your spinach and arugula blend in a wide, shallow bowl.
- Scoop the cooked, cooled quinoa over the center of the greens.
- Slice your grilled chicken breast on the bias and fan the slices over the quinoa.
- Arrange the sliced avocado and halved cherry tomatoes around the perimeter of the bowl.
- Drizzle your Apple Cider Vinegar Vinaigrette evenly over the top.
- Sprinkle the hemp hearts from above for an even garnish. Serve immediately.
