INGREDIENTS
4
red bell peppers (any color will do, or a mix)
1 cup
quinoa
1 pint
cherry tomatoes (quartered)
1 lb
fresh asparagus (tough ends trimmed and cut into 1/4 inch pieces)
1
5- ounce log goat cheese
1
garlic clove (minced)
zest and juice of 1 lemon
1/4 cup
extra-virgin olive oil
1/2 tsp
freshly ground black pepper