Need some healthy fast food? Here’s a high-protein, high fiber dish that you can enjoy as a side, salad. or to-go lunch.

Why quinoa? It’s protein dense, rich in B vitamins and omega-3 fats which means it’s not only healthy for your heart, but nourishing for your bones and skin.

It’s also gluten-free if you’re sensitive to wheat. The ready-to-heat brown basmati and quinoa combo is already cooked which makes preparing this power salad simple and quick!

What’s In It

  • Two 8-oz packages Lundberg Family Farms® Ready-to-Heat Brown Basmati & Quinoa
  • 2 diced Roma tomatoes, diced to fill 2 cups
  • 2 stalks green onion, chopped
  • 1 cup sliced Wasabi Arugula* greens (a blend of wasabi arugula, spinach and sweet lettuce)
  • 1 avocado, diced
  • 1 Tbsp. extra virgin olive oil
  • 2 Tbsp. balsamic vinegar
  • 1 lime
  • Freshly ground black pepper
  • OPTIONAL: 1 lb. raw shrimp OR 16-oz. firm tofu (use cooked shrimp if you want it ultra fast and extra firm tofu if skewering and grilling)

Other optional add-ins: sliced cucumbers, radishes

*wasabi arugulaWasabi arugula has a more peppery taste than the regular variety.

That’s because this new boutique green is cross pollinated with horseradish (a non-GMO natural varietal) which gives it a complex spicy flavor of freshly made wasabi paste.

It’s very high in vitamin A and contains vitamin C, calcium and iron as well as potassium.


  1. Heat basmati/quinoa per directions on the package. Takes only a couple minutes to heat.
  2. Add tomatoes, green onion, avocado, arugula and any optional add-ins to cooked grains.
  3. For optional protein: Skewer raw shrimp OR tofu.
  4. Place the skewered shrimp OR tofu on the grill, brush with a little extra virgin olive oil, then sprinkle with freshly ground pepper and sea salt. 
  5. Grill for 1-2 minutes and turn the skewers, then continue cooking for another 1-2 minutes or until the shrimp turn pink.
  6. Remove from heat and finish with some freshly squeezed lime juice.
  7. Blend olive oil and balsamic vinegar. Pour over grain and vegetable mixture, then sprinkle with freshly ground pepper, and toss.
  8. Plate and lay cooked shrimp OR tofu on top of each serving or serve in a bowl. Enjoy!

Serves 4.


Karen Owoc

Karen Owoc is a certified Clinical Exercise Physiologist specializing in cardiology. Her back-to-basics, science-based approach to longevity, nutrition, and muscle health has made her the go-to source for health seekers and medical professionals alike. Karen's best-selling book on functional longevity, Athletes in Aprons: The Nutrition Playbook to Break 100 and her transformative perspective have reshaped and mended many minds, hearts, and spirits.

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  1. Daniel Aiken the Bulletman or Buckeye Dan if you prefer.

    Eileen and I tried this dish last night and I found it to be a little bland. We bought the shrimp at Sprouts in Dublin and we did add the avocado which is a must. Next time I will add some hot sauce from Cleveland to spice it up a little. Over all I would rate it an 8. Very unique taste and worth trying……Great Website !

  2. Thank you, Buckeye Dan! I think you’d probably like grilling your own raw shrimp where you can add some extra flavors. Or you can buy some cooked shrimp that is already marinated. Be sure to check the ingredients used in the marinade though. I love the idea of adding some Cleveland Hot Sauce! Yum! Thanks for the tip!

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