Kale Superfood Salad

Ingredients

For the bowl

• ¾ cup cooked quinoa

• ¾ cup shelled edamame

• 2 large beets, boiled and finely diced

• 1½ cups curly kale

• 4 sweet peppers or 1 bell pepper, diced

• 3 tablespoons hemp seeds

• 3 teaspoons chia seeds

• 1 can chickpeas, drained

Optional chickpea marinade

• 3 tablespoons apple cider vinegar

• 3 tablespoons olive oil

• Juice of 1 lemon

• ½ teaspoon dried oregano

• ½ teaspoon salt

• ½ teaspoon pepper

Cover and refrigerate for at least 30 minutes (or up to 1 day in advance).

For the dressing

• 5 tablespoons olive oil

• 3 tablespoons pomegranate molasses or balsamic vinegar

• ½ teaspoon minced garlic

• 1 teaspoon Dijon mustard

• 1 tablespoon water

Directions

1. Whisk together all dressing ingredients.

2. Assemble the jars: Divide the dressing evenly among the 3 jars. Add ¼ cup quinoa to each jar. Layer in edamame, beets, chickpeas, kale, and peppers.

3. Top each jar with 1 tablespoon hemp seeds and 1 teaspoon chia seeds.