Quinoa Couscous with Creamy Marinara

Servings

24 10-oz. portions
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Ingredients

Recipe Preparation

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)

Calories: 277

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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