Alter Eco Community Cookbook

Ingredients

2 c Alter Eco red quinoa 5 stalks asparagus, woody parts removed and cut into 1 inch pieces 3 carrots, cubed 1 c broccoli florets 2 stalks celery, cubed 3 green onions, chopped Fresh herbs like parsley, cilantro, oregano, marjoram 1/2 c extra virgin olive oil 2.5 T champagne vinegar Sea salt Freshly ground pepper

Preparation

Cook quinoa according to instructions on box with either water or homemade chicken stock. Spread on cookie sheet to cool quickly. Steam asparagus, carrots and broccoli separately until fork tender then immerse in ice bath to cool. Combine olive oil, vinegar, salt and pepper in separate bowl. Toss quinoa, vegetables, fresh herbs and dressing in large bowl. Enjoy!