Everyone loves this “quinoa” salad!
Serves: 4 | Serving Size: 3 cups
6 cups ready-to-serve Romaine or another green, leafy lettuce
2 cups of cooked quinoa
2 cups of cooked and diced chicken 1/2 cup sliced carrots
1/2 cup sliced cucumbers 1/2 cup broccoli slaw
1/2 cup sliced green onion
1 cup halved cherry tomatoes 1/4 cup pumpkin seeds
1/2 cup croutons
Cilantro Lime Dressing Ingredients:
1 cup lime juice
1 tablespoon olive oil
1 tablespoon chopped cilantro
Pour the lettuce into the bot- tom of a large bowl, then arrange each additional sal- ad ingredient in a line on top of the salad (as pictured).
When you’re ready to serve your salad, stir together the dressing ingredients in a small bowl and pour the mixture over the salad. Then simply toss and serve.
Serves 4. Each serving has 318 calories, 11 g fat, 2 g saturated fat, 0 g trans fat, 38 mg cholesterol, 127 mg sodium, 36 g carbohydrate, 7 g fiber, 4 g sugars, and 22 g protein.
Each serving also has 187% vitamin A, 68% vitamin C, 8% calcium and 22% iron.
Oil and vinegar make a good dressing substitute but take care to measure the oil.
Print out handout –Quinoa-Salad
Cathy Bowers, RD