Quinoa & Brown Rice Salad with Asparagus & Smoked Gouda
Salad made with Path of Life Organic Quinoa & Brown Rice
2 Bags (10 oz.) Path of Life Organic Quinoa & Brown Rice, cooked according to package directions and cooled to room temperature
½ Pound Asparagus, bottoms trimmed (about ½ of a bunch)
½ Cup Roasted Red Peppers, sliced
½ Pound Smoked Gouda Cheese, diced into ½-in. pieces
¼ Cup Fresh Basil Leaves, torn
2 Tbsp. White Wine Vinegar
2 Tbsp. Olive Oil
Chef’s Tip: Substitute your favorite cheese for the Gouda, if desired.
Bring a large saucepot of water to a boil. Fill a medium mixing bowl with ice water. Add asparagus to boiling water. Cook 2-3 minutes or until crisp tender. Plunge into ice bath and let stand 2-3 minutes or until cooled. Remove from ice bath. Cut into 1-in. pieces.
In a medium mixing bowl, combine Quinoa & Brown Rice, asparagus, peppers, Gouda, basil, vinegar and oil. Mix well. Transfer to a serving platter.