10asparagus springs, blanched and cut in 2" pieces
½cupgarbanzo beans, rinsed and drained
Optional: avocado, cubed
1tablespoongood olive oil
1tablespoonred wine vinegar
salt and pepper to taste
Whisk together dressing and massage it into the kale.
Put a bed of kale on your plate.
Assemble the rest of the ingredients in rows.
Sprinkle additional salt and pepper on the top!
* To blanch the asparagus, quickly submerge it in boiling water until it turns bright green. Remove and place in an ice bath to keep from overcooking.* For added flavor, cook the quinoa in vegetable broth.* If you are only vegetarian and not vegan, cubed sharp cheddar cheese is good on this!