Ingredients

For the dressing:
• 2 scallions, minced (white and light green parts only)
• 1 large ripe avocado, flesh only
• 3 tablespoons fresh lemon juice
• 1 to 2 tablespoons apple cider vinegar
• 2 to 4 tablespoon water
• 1/4 cup extra virgin olive oil
• 1/4 cup dried basil
• 2 TBSP dried parsley
• sea salt to taste
For the salad:
• ½ cup dry quinoa
• ½ cup brown rice
• 3 cups mixed greens
• Grilled chicken, sliced
• 1 cup sugar snap peas
• 1/2 cup walnuts, chopped
• 4 radishes, thinly sliced
• 1/2 teaspoon crushed red pepper flakes
• Salt and pepper to taste

Directions

1. Prepare the dressing by combining all of the ingredients to a food processor or blender and processing until smooth. Add a little more water or oil to thin if necessary. Taste test and set aside.
2. Rinse the quinoa in a strainer under cool running water, then combine it in a saucepan with brown rice and two cups of water. Bring to a boil. Cover and reduce heat to low. Cook until quinoa and brown rice has absorbed the liquid and can easily be fluffed with a fork, about 12 to 15 minutes.
3. Layer mason jars in the following order; quinoa/brown rice, walnuts, sugar snap peas, chicken radishes, pepper flakes, mixed greens.
4. Enjoy!
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