Serves: 4 

Time: 45 minutes 



2 cups cooked quinoa, cooled 

2 cups chickpeas, rinsed and drained 

4 cups kale, washed and cut into thin ribbons 

2 mangos, peeled and diced 

1 cup sliced almonds, toasted and cooled 

1 1/2 cups *Citrus Spice Vinaigrette 


Clean and dry 4 1-qt wide mouth mason jars.  Shake vinaigrette and pour 1/4 cup into the bottom of each jar.  Toss 1/4 c vinaigrette with quinoa, and then layer 1/2 cup into each jar, top with 1/2 cup of chickpeas.  Toss remaining vinaigrette with kale and then add 1 cup to each jar.  Top kale with 1/2 mango and 1/4 cup almonds.  Close jars.  Shake to distribute vinaigrette right before eating.  



*Citrus Spice Vinaigrette 

Yield: 1 1/2 cups 

Time: 10 minutes 



1/2 cup fresh squeezed orange juice (about 2 orange) 

6 Tbsp fresh squeezed lemon juice (about 4 lemons) 

2 tsp honey 

1 tsp salt 

1 tsp This Little Goat Went to Belize Spice Mix 

1/2 cup extra virgin olive oil 


Whisk together all ingredients.  Use immediately or reshake before using.