- 2 cups raw Quinoa and Bulgur Wheat Blend
- 1 1/2 cups asparagus cut into 1/2 inch pieces
- 1 cup grape tomatoes cut into 1/4 pieces lengthwise
- 1 cup Feta cheese
- 1 cup yellow bell pepper, small diced
- 1/3 cup Kalamata olives, sliced
- 1 cup extra virgin olive oil
- 1/4 cup Royal Selection Belberry Fresh Lime Vinegar
- Juice of one small lemon
- 2 tbsp. fresh chopped garlic
- 1 tsp. oregano
- 1 tsp. fresh chopped parsley
- 1/2 tsp. salt
First, cook the Quinoa-Bulgur Blend as instructed on package. Once cooked, place in a bowl and let cool. Take the cut asparagus and place in a pot of boiling water and cook until tender. Rinse the cooked asparagus with cold water then add to the Quinoa-Bulgur Blend. Now add the tomatoes, Feta cheese, yellow bell peppers, cucumbers, and Kalamata olives to the mixture. In a separate bowl, whisk together the extra virgin olive oil, lime vinegar, lemon juice, garlic, oregano, parsley, and salt to create the dressing. Mix this dressing into the Quinoa-Bulgur Blend mixture and refrigerate until ready to serve.
