Fennel & Farro Salad
Fennel & Farro Salad 1 cup farro, uncooked 3 cups water 1 tablespoon olive oil 1 bulb fennel, trimmed and sliced on the bias 1 red, orange or yellow bell pepper, seeded and thinly sliced 2 tablespoons extra virgin olive oil 1 tablespoon white balsamic vinegar Sea
Signature Quinoa Salad
Signature Quinoa Salad 1 cup quinoa, rinsed 2 cups water 3 tbsp extra virgin olive oil 1 tbsp Spike ½ red onion or 3 scallions, diced 1 peeled cucumber, seeded and diced 3 Roma plum tomatoes, seeded and diced 1 ripe avocado, diced 5 leaves fresh basil, chopped Rinse quinoa