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