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  1. Bring water to a boil, add quinoa.  Cook on medium low, covered for 15-20 minutes, until water is absorbed.
  2. In a large skillet, saute' asparagus in 2 tbsp. of the olive oil for 5-6 minutes.  Season with salt and pepper.  Let cool.
  3. Blend remaining 4 tbsp. olive oil, lemon, peppermint, and black pepper oils in a small mixing bowl.
  4. Place warm quinoa in a large mixing bowl and fluff with fork to separate clusters.  Fold in asparagus, scallions, cranberries and spinach.  Pour olive oil mixture atop and combine.  Add salt and pepper to taste.