Quinoa Couscous with Creamy Marinara

1. Lightly spray a nonstick sauté pan with cooking spray. Add 57 g each of quinoa and couscous. Add ¼ tsp. zesty seasoning. Toss over medium heat until warmed.

2. Lightly spray a second nonstick sauté pan with cooking spray. Add 57 g each rainbow kale salad blend and edamame. Toss over medium heat until warmed.

3. In a straight line, spoon the quinoa and couscous onto a warmed serving plate. In a straight line running diagonal to the quinoa and couscous, spoon the kale and edamame mixture. Top with 44 ml Alfredo marinara.