1 cup quinoa 

2 cups of chicken or bone broth

1 big bunch of kale, washed and cut into small pieces

1 small bag of shredded carrots

2 avocados

4 soft boiled eggs 

2 cups frozen edamame, thawed and steamed

1 bunch asparagus, cut into 2 inch spears, sauteed in olive oil

4 radishes, sliced thin

1 bunch green onions, chopped

4 red or golden beets, previously roasted or marinated, sliced

​Chicken or steak, cooked and diced

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For the bacon dressing:

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​1 shallot, minced

1 tsp garlic

1/3 cup white wine vinegar

1/3 cup Dijon mustard

1/3 cup honey

2 strips cooked bacon- crumbled

salt and pepper to taste

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Make the quinoa by first rinsing it, then add the broth and bring to a boil. Reduce the heat medium low, cover and simmer for about 15 minutes, until all the liquid is absorbed. Remove from the heat and fluff with a fork. 

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Cook the kale and carrots together to make them slightly wilt by placing them in a large pan over medium heat and drizzle with olive oil. Season with some salt and pepper, stir occasionally, then remove from the heat after a few minutes when they're slightly cooked, but not limp. 

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Make the dressing by whisking all the ingredients together in a small container with a lid. 

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The rest of the ingredients you can prepare ahead of time. 

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When ready to serve, put a small serving of quinoa in a bowl and top with the rest of the ingredients. Drizzle with the dressing and enjoy!

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