*To Serve Salad on Cucumber “Ribbons:”
Using a vegetable peeler, cut 1 small seedless cucumber lengthwise into thin “ribbons.” Drizzle with the remaining vinaigrette; toss to coat. Line a serving platter with cucumber “ribbons.” Spoon the quinoa mixture on top of cucumber and sprinkle with pistachios. Nutrition analysis per serving: 353 calories, 10 g protein, 49 g carbohydrate, 13 g total fat (2 g sat. fat), 0 mg cholesterol, 6 g fiber, 12 g total sugar, 7% Vitamin A, 14% VitaminC, 431 mg sodium, 6% calcium, 18% iron
