Cari and Sara's Wonderful Creation!
1 lb asparagus
salt and pepper (to taste)
2 c Quinoa
goat cheese-4 oz
1/4 parsley
1 tbsp red wine vinegar
2 tbsp olive oil
5 black olives
1 Roma tomato sliced
Asparagus olive oil salt and pepper on grill 2 min each and cut in half
Cook quinoa according to package directions
Place in medium bowl
Add red wine vinegar , olive oil, parsley, 1/4 c olive oil vinaigrette
Top w/ cheese, asparagus, olives, tomatoes
Olive oil vinaigrette
1/4 c Age Sherry vinegar
1 tbsp Dijon mustard
1/2 tsp Chile powder
1/2 c pitted olives
1/2 c olive oil
combine in blender
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If you are one of those people that REALLY hates to drink water, chug a large glass when you wake up, before and after lunch, and before and after dinner. When you are used to that, add a couple more throughout the day!
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