

2 cups mesclun greens
3 oz cooked lean beef, cubed
1/2 cup chopped broccoli florets
1/4 red bell pepper, chopped
2 tsp olive oil
1 tsp red wine vinegar
Cook quinoa as directed. Toss with greens, beef, broccoli, and pepper in a bowl. Whisk oil and vinegar for dressing.
Per serving: 320 cal

2 tsp olive oil
1/2 cup artichoke hearts
1/4 cup sliced red onion
1/4 cup peas
1 Tbsp chopped fresh mint
Cook pasta as directed and toss with oil, vegetables, and mint. Season with salt and pepper to taste.
Per serving: 370 cal