Featured Recipe: Pear and quinoa salad
- 2 cups cooked quinoa (red provides more color)
- 2 cups chopped pear
- 2 stalks celery, chopped
- 1/4 cup golden raisins
- 1/4 cup sliced almonds
- 1/4 cup raspberry vinaigrette
- 4 romaine lettuce leaves
Mix all ingredients and mound into lettuce leaves. Serve at room temperature or chilled.
Makes 4 servings
Each serving contains about 258 calories, 7 g fat (no saturated fat, trans fat, or cholesterol), 161 mg sodium, 45 g carbohydrate, 7 g dietary fiber, 17 g sugars, and 6 g protein.
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