Hemp-Infused Balsamic Vinaigrette (find this recipe under Hemp-Infused Recipes)
Sea Salt & Black Pepper, to taste
Directions
Boil the quinoa in 1 1/3 cups of water on the stove for 12-14 minutes or until most liquid is absorbed and the grains are puffy.
Drain any excess water, then transfer it to a bowl and let it chill in the fridge.
While quinoa chills, shake up all the ingredients for the dressing in a jar or bottle, or if you prefer, blend them all together in your blender. Skip if you have already made the dressing earlier.
Prepare all of the vegetables as indicated.
In a large bowl, toss the tomatoes, cucumber, fresh herbs and sprouts with the chilled quinoa and a few tablespoons of dressing.
Season with flaked sea salt and pepper to taste, then let it sit for a few minutes.
Divide the salad between two bowls, topping with a sprinkle of hemp seeds, sliced avocado and the boiled eggs if you choose. Serve with extra dressing on the side if desired.
