For grains, I used rainbow quinoa and bulgar wheat. For greens, I chopped up some curly kale and tossed it with golden raisins, parmesan cheese, a squeeze of lemon juice, olive oil, and a splash of apple cider vinegar. The sausage is Applegate Chicken and Turkey Sausage with spinach and feta. I also pickled some red onions in apple cider vinegar for a tangy bite, and in true California fashion, included sliced avocado.
The best part? Leftovers for lunch. I roasted some veggies this afternoon and plan to make myself a 'lil quinoa salad to bring to the office tomorrow. Boom. Who said it was hard to get back into the groove after vacation?