Quinoa Crunch Salad Bowl

Ingredients

• 12 ounces mixed salad greens
• 3/4 cups chipotle vinaigrette
• 1 1/2 cups quinoa tabbouleh
• 3/4 cup tomato cucumber salad
• 3 ounces Kalamata olives
• 3/4 cup edamame avocado hummus (-cick link for the recipe)
• 3 Tbsp smoked pepitas
• 1 1/2 cups quinoa (cooked)
• 1 1/2 Tbsp olive oil
• 1 1/2 Tbsp lemon juice
• 1 each plum tomato (cored and diced)
• 1 each garlic (clove, peeled and minced)
• 3 Tbsp parsley (fresh, chopped)
• 3 Tbsp green onion (fresh, chopped)
• 3 Tbsp mint (fresh, chopped)
• 1/8 tsp kosher salt
• 1/8 tsp ground black pepper
• 2 each plum tomato (cored and cut into wedges)
• 1/2 each cucumber (scored, 1/4" slices)
• 1 1/2 Tbsp chipotle vinaigrette
• 1/4 each red onion (trimmed and cut lengthwise)
• 1-2 each basil leaves
• 1 pinch kosher salt
• 1 pinch ground black pepper
• 3 Tbsp pepitas ((raw, unsalted pumpkin seeds))
• 1/4 tsp smoked paprika

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