- 2 cups dry quinoa

- 1 red bell pepper

- 1 yellow bell pepper

- 1 orange bell pepper

- 1 red onion

- 1 bunch of cilantro

- 1 bag of shrimp (as much as desired)

- 10 limes

- 5 TBSP olive oil

- 1 TBSP Southwest Spice Blend

- Salt and pepper as desired

1. Make quinoa and transfer to large salad bowl.

2. Sauté shrimp with olive oil and seasonings. Cut to bite size if desired. Add to quinoa with all oil and seasonings from sauté pan.

3. Chop vegetables and cilantro, add to salad bowl with quinoa and shrimp.

4. Juice all limes and add juice in batches to entire salad. Make sure everything is lightly coated. You can add more seasonings and lime juice to taste.

- 4-6 cups baby spinach

- 2 chicken breasts seasoned with Umami Sea Salt Blend (source linked down below)

- 1 thinly sliced or diced apple, Honeycrisp preferred

- 1 cup walnuts, roasted or raw

- 1 cup Manchego Cheese, grated

Dressing:

- Juice of 2 large lemons

- 3/4 cup olive oil

- 1 tbsp honey

- 2 tsp dijon mustard (to taste)

- Red pepper flakes

1. Season both sides of chicken with umami sea salt. Bake in dish at 350 for 35-40 minutes, flipping and basting the chicken every 10-12 minutes. Let cool and refrigerate if eating cold.

2. Add spinach to large salad bowl, dice or thinly slice honeycrisp apple and add to spinach.

3. Break roasted or raw walnuts by hand and add to bowl.

4. Cut chicken into bite sized pieces and add to bowl.

5. Whisk lemon juice, olive oil, honey, Dijon mustard and red pepper flakes to make dressing, pour over salad and toss until lightly coated.

6. Grate manchego cheese over salad to taste, and toss.

7. Add a sprinkle of umami sea salt and top with more manchego cheese.