This hearty but cooling salad is always welcome after a hot morning's work in the New Mexico sun.  Once you try it, I'm sure you'll find it's a hit with the kids and adults at your house as well. We always use hothouse cucumbers at the ranch, but any good organic cucumbers will do.  The quinoa is a good source of complete protein.

Ingredients:

1/2     Head red leaf lettuce, rinsed and torn into bite size pieces
1/2     Head romaine lettuce, rinsed and torn into bite size pieces
3        Ounces mesclun salad mix
1        Medium cucumber, peeled and sliced into rounds
1/2     Carrot, shredded
2        Tablespoons prepared quinoa
1        Mango, peeled, pitted and diced
1        Plum tomato, cut into wedges
1        Tablespoon salt, freshly ground pepper

Preparation:

Combine the lettuce and mesclun in a large salad bowl.  In a separate bowl mix the cucumbers, carrot, and quinoa.  Add the vegetables and quinoa to the bowl with the lettuce, and toss to combine.  Top with the mango, garnish with the tomato wedges, and season with salt and pepper.  Serve with your favorite dressing

Makes 6 Servings