Packable Power Salads

• 1/4 cup extra-virgin olive oil
• 1/4 cup cider vinegar
• 2 tablespoons fresh lemon juice
• 1 tablespoon honey
• 1 1/2 teaspoons poppy seeds
• 1 teaspoon minced shallots
• 1/2 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper
• 1 cup rinsed and drained canned unsalted chickpeas
• 1 cup cooked quinoa
• 4 cups packed fresh baby spinach
• 1 cup fresh blueberries
• 1 cup chopped heirloom tomato
• 2 tablespoons roasted, salted sunflower seed kernels
• 3/4 cup thinly sliced ripe peeled avocado
• 2 ounces goat cheese, crumbled (about 1/2 cup)
• 2 tablespoons chopped fresh mint leaves

1. Combine first 8 ingredients in a small jar. Cover with lid; shake well.
2. Combine chickpeas, quinoa, and 2 tablespoons dressing; toss well.
3. Arrange 1 cup spinach in each of 4 quart-size containers. Top each serving with 1/4 cup blueberries, 1/4 cup tomato, 1 1/2 teaspoons sunflower seeds, one-fourth of avocado slices, 1/2 ounce goat cheese, 1 1/2 teaspoons mint, and 1/2 cup quinoa mixture. Cover and refrigerate until ready to serve. Drizzle each serving with about 2 1/2 tablespoons dressing.

extravirgin olive oil, cider vinegar, lemon juice, honey, poppy seeds, shallots, kosher salt, freshly ground black pepper, quinoa, baby spinach, fresh blueberries, tomato, kernels, avocado, goat cheese, mint leaves

Taken from www.myrecipes.com/recipe/packable-power-salads (may not work)