This bright green salad incorporates lots of seasonal vegetables. It can stand alone as a well balanced lunch or it can be a great accompaniment to roasted sweet potatoes at dinner.

1 cup cooked Clearly Organic Quinoa

1 Tablespoon Clearly Organic Olive Oil

12 asparagus stalks, ends removed and cut into 1 inch pieces

1 cup baby portobello mushrooms, sliced

2 cloves garlic, crushed

1 cup fresh peas or frozen sweet peas, thawed

1 cup cooked chicken

1 cup fresh baby spinach

Sea salt and ground pepper, to taste

Basil infused olive oil (optional)

Sunflower seeds (optional)

Cook quinoa on the stove top according to package. Meanwhile, heat olive oil in a large skillet over medium heat. Add mushrooms and sauté for 3 minutes, then add cut asparagus. Cook, stirring often, until asparagus is tender and bright green. About 5 minutes. Add garlic and peas then season with salt and pepper if desired. Stir in cooked chicken and quinoa. Add spinach and stir until it wilts, about 3 minutes. If desired top salad with a drizzle of basil infused olive oil and a pinch of roasted sunflower seeds.

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