"Chef Jason K. Morse, CEC, ©5280 Culinary, LLC A little sweet, a little savory, and a little surprising twist on a classic, this dynamo power salad has it all.…..."
INGREDIENTS
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2 cups red and white quinoa, cooked
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4 cups chopped kale, chard and mixed greens
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1⁄2 cup cucumbers, diced
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1⁄4 cup sundried tomatoes, soaked and drained
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4 tablespoons parsley, chopped
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1 teaspoon Herbs de Provence
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1⁄2 cup blueberry lemon vinaigrette
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1⁄2 cup feta cheese, crumbled
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1⁄2 cup dried sweetened blueberries, torched with a creme brûlée until lightly caramelize
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Fresh blueberries for garnish