Triblend Quinoa Blueberry Avocado Salad with Tarragon Sorghum Vinaigrette

Ingredients

• •

  1 cup Triblend Quinoa

  cooked and drained

• •

  1 tbsp Hemp Seeds

  toasted

• •

  1/4 cup Tarragon Vinegar

• •

  1/2 cup Extra Virgin Olive Oil

• •

  1 tbsp Agave syrup

• •

  2 tsp Dijon Mustard

Instructions

1. 1

   Cook quinoa as per instructions on package.

2. 2

   Make dressing, in a small bowl, combine, tarragon vinegar, sorghum syrup, olive oil, agave syrup, mustard, salt and pepper. Whisk until fully incorporated. Set aside.

3. 3

   In a large salad bowl, toss, spring salad, avocado, blueberries, tomatoes and quinoa.

4. 4

   Pour vinaigrette over salad and toss to mix well.

5. 5

   Garnish with toasted hemp seeds.