Ingredients

• 1 1/2 c. THRIVE Quinoa
• 3 c. Water
• 1 tsp. Iodized Salt
• 1 1/2 tbsp. Dijon Mustard
• 1 tbsp. Garlic
• 1 tsp. Cholula
• 3 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
• 2 tbsp. THRIVE Tomato Powder
• 1/2 c. Olive Oil
• 1/2 c. THRIVE Tomato Dices
• 1/2 c. THRIVE Asparagus
• 1/2 c. THRIVE Broccoli
• 1/4 c. THRIVE Celery
• 1/4 c. THRIVE Chopped Onions
• 1/2 c. THRIVE Red Bell Peppers
• 1/4 c. THRIVE Sweet Corn
• 3/4 c. water for reconstituting vegetables
• 1/2 c. water for dressing
• 1 c. THRIVE Shredded Parmesan Cheese - Freeze Dried
• 2 c. THRIVE Shredded Cheddar Cheese - Freeze Dried Kale, chopped

Directions

1. Pre rinse the quinoa, add the 3 cups of water and salt to a pan and bring to a boil.
2. Add the rinsed quinoa, cover and simmer for 15-20 minutes.
3. Rinse in cold water after cooked. The quinoa should be tender and fluffy.
4. Dressing
5. Mix mustard, garlic, cholula, lemon juice, salad blend, salt, Italian seasoning, chef's choice seasoning and tomato powder, water and whisk together, add olive oil slow while whisking vigorously to make emulsion.
6. Add water to the vegetables and let sit for 5 minutes. Do not drain Add vegetables to the dressing and allow to soak for 4-5 minutes.
7. Add vegetables to the dressing and allow to soak for 4-5 minutes.
8. Mix dressing and Parmesan with the quinoa and kale until well coated.
9. Serve or refrigerate.