Superfood Sprinkle:
¼ cup crispy quinoa

¼ cup hemp seeds

2 tbsp nutritional yeast

2 tbsp chia seeds 

¼ cup chopped pepitas 

Salad Mix:
1 head romaine

2 cups kale

2 cups spinach

1 stalk celery 

½ cup pickled red onions*

12 red grapes

½ cup capers

Vegan Caesar Dressing

½  oz lemon juice

Dash Worcestershire (be sure it’s vegan!)

2 tsp salt + pepper seasoning blend

1 oz Vegenaise

Directions:

Preheat oven to 325° 

Wash all produce.

De-stem kale. Roughly chop all greens. 

Cut celery in thin bias cuts. 

Make quinoa according to package instructions.

Once quinoa is cooked, spread thinly on a sheet tray and toast in the oven at 325° degrees for five minutes. Stir and cook five additional minutes until golden and crispy.

Mix dressing ingredients in blender or with whisk.

Toss all ingredients with dressing, top with superfood sprinkle. 

Pickled Red Onion Recipe: 

2 red onions julienned

2 tbsp pickling spice

2 bay leaves

1-½  tbsp salt

1 tbsp sugar

2 cups white vinegar

2 cups water

Combine all ingredients in a saucepan. Once boiling, pour over onions and let soak for at least 24 hours.