I am so behind on posting recipes, so watch out – there will be a plethora coming soon!  I was inspired by a salad I saw on Nutrition Stripped – a beautiful natural food blog.  I basically went into my fridge and found everything I liked that I needed to use and put it in this salad.  Hence, the name.  🙂

I also chose this name because it has everything in it – good fats, good carbs, veggies and protein.  To give you the lowdown on the salad – it’s actually a spinach salad with sautéed brussels sprouts, quinoa, chickpeas, almonds and avocado with a poached egg on top.  The dressing is an orange/lime vinaigrette.  This was a bowl of goodness that I didn’t want to end!!  Let a salad like this inspire you to look through your fridge and cupboards and get creative!

Ingredients:

• Spinach
• Brussels sprouts
• chickpeas
• quinoa
• 1/2 avocado
• 1 egg – poached

Dressing:

• 1/2 juice of one lime
• 1/2 juice of one orange
• 2-4 tbs of olive oil
• 1-2 tbs of apple cider vinegar
• 1-2 tbs of honey
• dash of pepper

Directions:

1. Prepare your dressing and set aside.  Combine everything.  I don’t use any real measurements, but go mostly by taste.  If you want it more citrusy you can add in zest or more juice, more sweet – add more honey.  You get the picture.  🙂

2.  Chop brussels sprouts in half.  In a pan over medium heat – add olive oil and garlic and start to cook.   Add Brussels sprouts to the skillet and cook without stirring until the undersides of the sprouts turn golden brown, 5 to 7 minutes. Stir to turn sprouts over, and cook other sides until golden brown, another 5 to 7 minutes. Season with salt, black pepper, and garlic powder.

3.  While the brussels sauté, cook your quinoa according to the package.

4. Prepare a bowl of spinach, a handful of almonds, a half of an avocado, 1/4-1/3 cup of chickpeas arranged to leave room for the quinoa and brussels.

5.  Once the brussels and quinoa are about cooked, prep to poach your egg.  Here’s a quick lesson on how to poach an egg – http://www.bbcgoodfood.com/technique/how-poach-egg

6.  Add the brussels and quinoa to the salad and top with your egg and the dressing.  Enjoy!