Ingredients

• 2 c. Water
• 1 c. Quinoa or THRIVE Quinoa
• 1/2 tsp. Salt
• 1 can Chick peas
• 1/2 c. THRIVE Green Beans
• 1/2 c. THRIVE Asparagus
• 1/4 c. THRIVE Red Bell Peppers
• 1/4 c. THRIVE Butternut Squash
• 1/4 c. THRIVE Cauliflower
• 1/4 c. THRIVE Broccoli - Freeze Dried
• 1/4 c. THRIVE Cucumbers
• 1/4 c. Cherry Tomatoes sliced in half
• 1 pkg. Club House Italian Pasta Salad Dressing, this is a powder mix that you mix with oil and vinegar to create the dressing

Directions

1. Quinoa Prep
2. Put your quinoa on to cook in the water with the salt, in a medium saucepan. Bring to a boil, turn down and cook on low for 20 minutes until cooked (or follow your package directions)
3. Veggie Prep
4. Open and rinse your Chick Peas
5. Measure out a variety of vegetables that you have on hand or that you enjoy. These are all suggested amounts and can be increased or decreased as desired!
6. Refresh your veggies before adding to the salad.
7. Make the salad dressing following the package directions.
8. Mix all the ingredients together, ENJOY!
9. You can use the quinoa hot straight from the pot or you can cool it. Often, because I'm in a hurry, I serve it with hot quinoa and the left overs are eaten chilled.