sThis is a great dish to serve year round, by itself or with a piece of grilled salmon. You can have it for lunch or dinner.
WHAT'S IN IT?
3 c. cooked quinoa
1/4 c. diced red bell pepper
1/4 c. edamame
1/4 c. lightly cooked asparagus (grilled, steamed, boiled or air fried)
1/4 c. sliced black or kalamata olives
1/4 c. diced red onion
1 small garlic clove, minced
1/2 fresh lemon, squeezed
1 1/2 tsp balsamic vinegar
1 tsp Janes Crazy Mixed Up Seasoning
Salt and Pepper to taste
HOW TO MAKE IT:
Pour cooked quinoa into a large mixing bowl. Add bell peppers, edamame, asparagus, olives and red onion. Blend and add garlic, lemon and Janes seasoning. Blend and pour balsamic vinegar over mixture. Add salt and pepper for extra flavor and mix all the ingredients together. You can serve this immediately, or let all the flavors soak in, chill and serve later with a drizzle of balsamic on top, for an extra tangy sweet finish!
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