1. Lightly spray a nonstick sauté pan with cooking spray. Add 2 oz. each of quinoa and couscous. Add ¼ tsp. zesty seasoning. Toss over medium heat until warmed.
2. Lightly spray a second nonstick sauté pan with cooking spray. Add 2 oz. each rainbow kale salad blend and edamame. Toss over medium heat until warmed.
3. In a straight line, spoon the quinoa and couscous onto a warmed serving plate. In a straight line running diagonal to the quinoa and couscous, spoon the kale and edamame mixture. Top with 1½ fl. oz. Alfredo marinara.
Nutritional Info (per serving)
Fat: 10.5 g.
Saturated Fat: 2 g.
Trans Fat: 0 g.
Sodium: 250 mg.
Carbohydrates: 34 g.
Protein: 13 g.
For additional nutrition information, log in to Cycle Menu Management and search for key name 182534. Not using Cycle Menu Management? Learn more.
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