3 cups cooked wild rice, brown rice or quinoa
1/4 cup diced red pepper
1/4 cup diced orange pepper
1/4 cup shopped walnuts or almonds
3 ounces crumbled fat-free feta or low-fat goat cheese
2 ounces dried or freeze-dried (no sugar added) blueberries
2 tablespoons extra virgin olive oil, mixed with squeezed lemon or orange cooked spinach.
• Cook wild rice (or other grain) according to package directions. Add all ingredients, and stir together until well combined. Serve warm the day-of or chilled as left-overs the next day.
•To prepare spinach: Add 2 sups spinach and 1/2 cup diced red onions to a non-stick pan with 1 tablespoon water to prevent sticking, and coo on medium-high heat until spinach is just wilted. Allow to cool slightly before adding to salad.
162 calories, 6.25g fat, 109mg sodium, 22g carbohydrates, 2g fiber, 6g protein.
Originally from PRO Pulse July-August 2013