Ingredients
1 Cup Quinoa, uncooked
Balsalmic Vinegrette:
1/4 cup each balsalmic vinegar and water
2 Tablespoon Olive oil
1 Tablespoon Dijon mustard
1 Tablespoon minced fresh basil
1 clove minced garlic
1 Tablespoon peperoncini juice (pickled)
salt and pepper to taste
Shake all together and chill
Veggies:
4 asparagus spears
3 green onions chopped
3 mushrooms chopped
1 cup cherry tomatoes cut in half
1/4 cup chopped bell pepper
2 cups rough chopped fresh spinach
1/2 cup shredded carrots
3 T. chopped peperoncini
1/2 cup grated parmesan cheese.
Preparation
Cook Quinoa as directed on package (makes about 3-4 cups). During last 5 min. of cooking put Asparagus spears in pan but don’t stir in,this steams them a little. When done remove asparagus and cool. Alow quinoa to cool about 10 minutes. Cut up asparagus into 1" pieces, and cut up all the rest of your veggies. Mix Quinoa, veggies, parm.cheese and vinergrette together (you won’t need to use all of the vinergrette), chill or serve at room temp. Drizzle some olive oil if needed for moisture.
