Ingredients

• 1 1/2 c. Organic Quinoa
• 3 c. water
• 1 tsp. Iodized Salt
• 1 1/2 tbsp. Dijon mustard
• 1 tbsp. garlic, minced
• 1 tsp. Cholula hot sauce
• 2 tbsp. lemon juice
• 1 tbsp. Salad Seasoning Blend
• 1/2 tsp. Iodized Salt
• 1 tbsp. THRIVE Italian Seasoning Blend
• 1/2 tbsp. THRIVE Chefs Choice
• 3/4 c. tomato juice
• 1/3 c. olive oil
• 1/2 c. THRIVE Tomato Dices - Freeze Dried
• 1/2 c. THRIVE Asparagus - Freeze Dried
• 1/2 c. THRIVE Broccoli - Freeze Dried
• 1/4 c. THRIVE Celery - Freeze Dried
• 1/4 c. THRIVE Chopped Onions - Freeze Dried
• 1/2 c. THRIVE Red Bell Peppers - Freeze Dried
• 1/4 c. THRIVE Sweet Corn - Freeze Dried
• 1/4 c. water
• 1 c. parmesan cheese

Directions

1. Rinse the quinoa, add the 3 c. water and salt to pan and bring to a boil. Add rinsed quinoa, cover, and simmer for 15–20 minutes.
2. Rinse in cold water after cooked. Quinoa should be tender and fluffy. Mix mustard, garlic, hot sauce, lemon juice, salad blend, salt, Italian seasoning, Chef's Choice seasoning and tomato juice together.
3. Add olive oil slowly while whisking vigorously to make emulsion.
4. Add water to vegetables and let sit for 5 minutes. Do not drain.
5. Add vegetables to dressing and allow to soak for 4–5 minutes.
6. Mix veggie mixture and parmesan into quinoa until well coated.