Supergreen Power Salad

At BbE, we believe a big part of eating healthy is weekly food prep. With just a little organization and planning, prepping your meals can be simple and easy. Each week, sit down and decide what you want to make, shop for the ingredients, then prep and store everything you’ll need. Creating healthy meals every day becomes as simple as assembling what you have already prepared.

This week, we are loving our Super Greens Power Salad lunches! So delicious, nutrient rich and easy to prep ahead of time. Over the weekend, we cooked the quinoa, made the dressing and cut up the veggies. We stored everything in separate containers; cooked, prepared and ready to go. Each morning, we put the salad together and walked out the door with a fabulous lunch in hand! We added cooked chicken for more protein, but cooked salmon or tuna would be great with this salad too. A little planning and prepping makes all the difference when it comes to fueling your body with the best, most nutritious and tasty food! Mark this one for next week…perfect for your weekly food prep and building your dream body…one meal at a time! xo


Adapted from Uproot From Oregon
2 packages Love Beets Organic Cooked Beets, julienned
2 cups shredded carrot
2 cups sugar snap peas, chopped
1 cup quinoa
½ cup sliced almonds
½ cup dried cranberries
Balsamic Vinaigrette:
¼ cup Balsamic Vinegar
¼ cup olive oil
1 Tablespoon agave nectar or honey
1 Tablespoon dijon mustard
½ teaspoon salt
Fresh ground black pepper, to taste
Cook quinoa according to package directions. Set aside to cool.
Place the Power Greens and shredded carrot in a large bowl. Cut the beets and snap peas into small strips and pieces and add them to the salad.
In a separate bowl, combine the cooked quinoa with the almonds and dried cranberries. Toss to combine.
Combine all the ingredients for the vinaigrette in a salad dressing flask or small bowl. Mix well.
Add the quinoa mixture to the raw salad ingredients, drizzle with dressing and and toss to combine.
Serve immediately. Enjoy!
To keep the salad fresh longer (up to 5 days), store the quinoa mixture, the veggies and the dressing separately. Then toss together the amount desired for each serving.