Ingredients

• 1 1/2 c. THRIVE or Organic Quinoa
• 2 c. THRIVE Asparagus
• 1/2 c. THRIVE Chopped Onions
• 1 1/2 c. THRIVE Tomato Dices
• 1/2 c. THRIVE Green Peas
• 1 1/2 c. Water
• 1 tbsp. Dijon Mustard
• 1/4 c. Lemon juice
• 1/3 c. rice vinegar
• 1/4 c. Cane sugar
• 1/2 tsp. Iodized Salt
• 1/2 c. Olive oil
• 1 tbsp. Garlic, minced
• 1 tbsp. Basil
• 1 tbsp. Parsley
• 1/2 tbsp. THRIVE Chefs Choice
• 1 tbsp. Salad Seasoning Blend

Directions

1. Rinse quinoa and cook by boiling 3 cups water with ½ teaspoon salt and adding quinoa, then simmering covered for 15–18 minutes or until tender. Rinse under cold water to cool, then drain and refrigerate.
2. Combine vegetables with water and allow to soak.
3. In a bowl whisk mustard, lemon juice, rice vinegar, sugar, and salt together until frothy. Drizzle in olive oil to form an emulsion.
4. Add dressing to vegetables and mix in remaining seasonings.
5. Add quinoa and toss to coat evenly. Serve chilled.