Mediterranean Quinoa and Brown Rice Pasta Salad

This vibrant Mediterranean-inspired salad combines the nutty flavors of quinoa and brown rice pasta with fresh spinach, asparagus, and colorful red peppers. Tossed with scallions and parsley for a refreshing finish, this dish is not only wholesome but also rich in textures and nutrients, making it a perfect vegetarian option for lunch or dinner.

Ingredients:

• 1 cup quinoa
• 1 cup brown rice pasta
• 2 cups fresh spinach, chopped
• 1 cup asparagus, trimmed and cut into 1-inch pieces
• 1 red bell pepper, diced
• 3 scallions, sliced
• 1/4 cup fresh parsley, chopped
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• Salt and pepper to taste

Instructions:

1. In a medium pot, bring 2 cups of water to a boil. Add quinoa, reduce heat to low, cover, and simmer for about 15 minutes until water is absorbed. Fluff with a fork and let cool.
2. In another pot, cook the brown rice pasta according to package instructions. Drain and rinse under cold water to stop the cooking process.
3. In a large skillet, heat olive oil over medium heat. Add asparagus and sauté for about 3-4 minutes until tender but still crisp. Remove from heat and let cool.
4. In a large bowl, combine cooked quinoa, brown rice pasta, sautéed asparagus, chopped spinach, diced red bell pepper, sliced scallions, and chopped parsley.
5. Drizzle with lemon juice, season with salt and pepper, and toss gently until well combined.
6. Serve chilled or at room temperature for a refreshing side dish or main course.