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HIGH POINT, N.C. — Registered Dietitian Rima Kleiner stopped by the FOX8 studios on Monday to share some healthy picnic recipe ideas.

For more information about Kleiner, visit her website at or tweet her @RimaKleinerMSRD.


Quinoa & Avocado Salad

1.5 cups quinoa, uncooked
3 cups low-sodium chicken or vegetable broth
1 Tbsp. fresh cilantro, chopped
3 Tbsp. olive oil
¼ cup balsamic or red wine vinegar
Juice of 1 lime
1 (14.5 oz) can black beans, drained and rinsed
½ cup frozen corn, thawed
1 carton chopped tomatoes, drained
½ cucumber, chopped
2 avocadoes, cubed
Salt and pepper, to taste

Cook quinoa according to instructions (using broth instead of water). While quinoa is cooking, mix cilantro, olive oil, vinegar and lime juice. Mix black beans, corn, tomatoes and cucumber. Cool quinoa and add to veggie mixture. Top with oil-vinegar dressing. Top with avocado. Makes 4 servings.


Broccoli-Raisin Coleslaw

Bag of broccoli slaw
½ cup shredded carrots
¼ cup golden raisins
Goddess or Poppyseed dressing, to taste
Salt and pepper, to taste

Mix slaw, carrots and raisins. Add dressing, as desired. Toss well, and add salt and pepper to taste. Makes 6 servings.