The company, headquartered in Irvington, New York, found that many people are more likely to select their salad based on the dressing option (56%) — followed by the quality of lettuce (42%).

Chef Ryan Scott is keeping his warm-weather meals healthy, fresh and easy with Southwestern chicken lettuce cups and a quinoa salad with seasonal vegetables. 0 seconds of 4 minutes, 57 ...

2 garlic cloves, pressed or finely grated 2 tablespoons fresh lime juice (from 1 lime), plus more to taste ¼ teaspoon fine salt, plus more to taste Make the salsa: Heat a large (12-inch) skillet ...

1 teaspoon Dijon mustard 1/2 teaspoon ground cumin 1/2 teaspoon kosher salt, or to taste 1/4 teaspoon freshly ground black pepper 1/3 cup extra-virgin olive oil Salad: 1/2 cup red quinoa, rinsed ...

Balanced, Satisfying, and Packed with Nutrients This salad isn’t just tasty—it’s built to fuel. Quinoa provides plant-based protein and fiber, while salmon adds healthy omega-3 fats.

Mix the lettuce, quinoa, and chickpeas in a bowl. Mix all dressing ingredients, and add a little more water if necessary. For the topping, mix all ingredients for the coconut bacon in a bowl, and ...

Quinoa and edamame contribute lots of protein to this mildly spicy, highly textured summer salad. For the salad: 1 cup quinoa, cooked 2 ears sweet corn 1 small red onion, finely diced 1 red bell ...

They should be golden, not browned. 2. Meanwhile, rinse quinoa in a fine-mesh strainer over the sink. Add to a small pot with the remaining 1½-cups water. Bring to a boil over high heat.