Yield: 4 servings

Ingredients

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

Directions

Mix all ingredients and mound into lettuce leaves. Serve at room temperature or chilled. 

Nutrition facts (per serving):

Calories: 285

Total fat: 7 g

Sodium: 161 mg

Carbohydrate: 45 g

Dietary fiber: 7g

Sugars: 17 g

Protein: 6 g