Ingredients

2 cups (3/4-inch) diagonally cut carrot

2 teaspoons olive oil

1/2 teaspoon kosher salt, divided

Cooking spray

5 tablespoons plain 2% reduced-fat Greek yogurt

3 tablespoons fresh lemon juice

2 tablespoons water

1 1/2 tablespoons honey

3/4 teaspoon ground cumin

1/2 teaspoon freshly ground black pepper

1 1/2 cups cooked quinoa

1 1/2 cups shredded skinless, boneless cooked chicken breast

1 1/2 cups seedless red grapes, halved

1/2 cup thinly sliced green onions

1/2 cup fresh flat-leaf parsley leaves

1/2 cup toasted sliced almonds

4 cups mixed salad greens

Preparation

  1. Preheat oven to 450°.
  2. Combine carrot, oil, and 1/4 teaspoon salt on a jelly-roll pan coated with cooking spray; toss to coat. Bake at 450° for 15 minutes or until tender.
  3. Combine remaining 1/4 teaspoon salt, yogurt, and next 5 ingredients (through pepper) in a large bowl, stirring with a whisk. Add carrot, quinoa, and next 5 ingredients (through almonds); toss. Place 1 cup salad greens in each of 4 shallow bowls; top each serving with about 1 1/2 cups quinoa mixture. Note: MyRecipes is working with Let’s Move!, the Partnership for a Healthier America, and USDA’s MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov Robin Bashinsky, Cooking Light SEPTEMBER 2014