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.
1. Add cucumbers and grape tomato halves to Path of life Southwest Mango Quinoa Blend and gently mix to combine.
1. Fan leaves of 1 half of a romaine heart on a plate.
2. Spread 1 cup of Quinoa blend over the top of the romaine.
3. Drizzle with dressing.
4. Top with radish slices and fresh cracked black pepper.
Yields: 16 servings