Tuscan Rainbow Salad &

COOKING IS SIMPLE!

Ingredients

  • 1 Bag (10 oz.) Path of Life Tuscan Quinoa Blend, cooked according to package instructions and cooled to room temperature
  • 4 Cups Romaine Lettuce
  • 5 Mini Peppers, sliced into thin rings (about 1 cup)
  • 1 Cup Frozen Green Peas, thawed
  • 2 Small Carrots, peeled
  • 3 Tbsp White Balsamic Vinaigrette or Champagne Vinaigrette

Cookware

instructions

Chef’s Tip: For a fun twist on color and flavor, try this recipe with rainbow carrots.

  1. Combine Tuscan Quinoa, lettuce, peppers and peas in a bowl.
  2. Using a vegetable peeler, slice the carrots into long, thin strips. Add to quinoa mixture and drizzle with dressing; toss to combine.

Serves: 4

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