Quinoa is a great substitute in a salad for chicken because it is high in protein but low in fat. This vegetarian salad can easily be made into a vegan salad by omitting the cheese or switching it out for a vegan cheese option.

All you need is 1/2 cup of cooked quinoa (111) calories, one medium carrot sliced (25) calories, one radish sliced (1) calories, 3 cups of baby salad greens (22) calories, ¼ cup of diced low fat Colby jack cheese (57) calories, 2 tablespoons low fat balsamic vinaigrette (95) calories. Total calories 311 calories.

Put three cups of baby salad greens in a salad bowl. Slice a medium carrot into thin slices, discarding the ends and add it to the salad bowl. Slice one radish into thin slices and add it to the salad bowl. Dice the Colby jack cheese into smaller pieces or you can crumble it if you would like. Add the 1/2 cup of cooked quinoa to the salad bowl, chilled quinoa works best. Add the two tablespoons of low fat balsamic vinaigrette to the salad, you can toss the salad in the dressing or serve it on the side. Enjoy.