Instructions: Preheat the oven at 400 degrees for 10 minutes. Cook quinoa according to the directions on the package. Let cool. Fluff up the quinoa with a fork.  Reserve it. Season asparagus with salt and pepper and bake for about 10 minutes. Let cool and cut asparagus in 3 pieces. Cut the grapes into halves.  Place quinoa, asparagus and grapes and sliced bell peppers into a large bowl and combine everything very well but gently. Season with salt and pepper to taste and add chopped fresh thyme.  Drizzle half of the dressing on the quinoa mixture and combine well. Taste it. If you desire more dressing add a little more. It can be served cold or at room temperature. You can also add sliced grilled chicken breast if you like.

Time: 30 minutes                                                       
Serves: 6 to 8 people


2 cups washed red or white quinoa
4 cups vegetable broth
2 pounds fresh asparagus
1 cup green or red grapes
2 cups sliced roasted red bell peppers
Salt and pepper to taste
¼ cup Stonewall Kitchen Cilantro-Lime Dressing