A key component of this initiative involves making half of your plate fruits and vegetables. Salads are a great option to implement this nutritious habit into a long-term healthy lifestyle.
First up: Creamy avocado and juicy grapefruit are tossed with shrimp for a quick salad that works well as a weeknight meal, or for entertaining guests.
To make ahead, leave out the greens and keep the quinoa mixture covered in the refrigerator up to two days. Add spinach just before serving. To tame the heat, seed the chile or substitute chopped red bell pepper.
View Recipe: Spicy Bean and Quinoa Salad with "Mole" Vinaigrette