Gail D., OH

Summer Rainbow Sandwich

Fueling Good

Gail D., OH

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Ingredients (3 servings)
8 Arnold®
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TOPPING
1 cup cole slaw mix
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SALAD
1 cup cooked quinoa, chilled
½ cup edamame
½ cup chopped nectarines
½ cup chopped strawberries
½ cup quartered grape tomatoes
1 green onion sliced thin
1 tbsp. fresh cilantro, minced
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DRESSING
1 oz. lime juice
2 oz. olive oil
1 tbsp. honey
1 garlic clove, pressed
1 tbsp. Dijon mustard
1 t sea salt
¼ tsp. dry basil
¼ tsp. dry oregano
¼ tsp. cumin
⅛ tsp. cayenne pepper
Directions 

Cook ½ cup dry quinoa in 1 cup water, bringing water to a boil, then simmer covered for 15-20 minutes. 

Cool then refrigerate. 

Cook edamame according to package instructions, then chill in ice water, and shell.  Prepare remaining salad ingredients.  Toss all ingredients into chilled quinoa.

Prepare dressing, mixing all ingredients in a bowl.  Pour over salad, and mix well. 

Chill then serve about ⅓ cup on Brownberry® Honey Wheat Sandwich Thins, topped with cole slaw mix.  Serves 8.

"According to MyPlate, grains should take up ¼ of your plate, with protein foods taking up ¼ and fruits and veggies filling the remaining half."

- Arnold Bread Nutrition Expert
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