Chef’s Tip: For an extra level of flavor, try grilling the romaine before topping. Heat a grill or grill pan. Lightly brush both sides of the romaine with olive oil. Grill 1-2 minutes per side or until grill marks show and leaves begin to char.
- Combine Southwest Mango Quinoa, cucumber and grape tomatoes.
- Place a romaine half on each of four plates; top evenly with quinoa mixture.
- Drizzle with dressing; top with radishes and sprinkle with black pepper. Serve with additional dressing, if desired.