It is time to stop settling for mediocrity and start living in the moment
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Unlike traditional Oxfords that require weeks of breaking in, this pair is engineered for immediate wearability and all-day comfort
Watch Us Make the Recipe You Will Need For the Salad 1 cup dried quinoa 1 (15-ounce) can chickpeas or 1 cups cooked chickpeas medium English cucumber, diced (1 cup) 1 medium bell pepper, chopped (1 cup) 1 baby bok choy, chopped (2 cups) 1 cup additional grated or chopped veggies like carrots or broccoli stems, optional cup (65g) nuts and seeds like walnuts, pine nuts, pepitas or sunflower seeds cup (35g) dried fruit, blueberries or cranberries cup coarsely chopped fresh herbs like fresh parsley, cilantro, basil, dill or mint For the Dressing cup (60ml) extra-virgin olive oil cup (60ml) apple cider vinegar 1 teaspoon Dijon mustard teaspoon honey or maple syrup teaspoon fine sea salt, plus more to taste teaspoon fresh ground black pepper Juice from 2 to 3 lemon wedges, optional Directions Cook Quinoa 1Place quinoa in a fine mesh strainer and rinse thoroughly under cool running water for 30 seconds to a minute
