Ingredients

• 1 bunch asparagus, ends trimmed and cut into 2" lengths
• 2 teaspoons olive oil
• 1/2 cup pecan halves
• 1 cup dried apricots, chopped
• 1/2 cup crumbled goat cheese
• 1 tablespoon chopped thyme leaves
• 1 pack Seeds of Change Quinoa & Brown Rice with Garlic
• kosher salt and freshly ground black pepper

for the tahini-maple vinaigrette

• 1 tablespoon tahini
• 2 tablespoons hot water
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 tablespoon maple syrup
• kosher salt and freshly ground black pepper

Instructions

1. Preheat oven to 400 degrees. Make the vinaigrette by combining all ingredients in a jar -- shake to combine.
2. On a foil-lined baking sheet, toss asparagus with olive oil, salt and pepper, then spread out and roast for 10 minutes. Meanwhile, cover the chopped apricots with hot water and allow to soak for 10 minutes.
3. Add pecans to the baking sheet with the asparagus, and continue roasting for 5 minutes, just until asparagus is crisp-tender and pecans are starting to become toast-y. Transfer asparagus and pecans to a serving bowl.
4. To the bowl, add apricots, goat cheese, and thyme. Prepare Quinoa & Brown Rice according to package directions, then add to the salad along with a couple tablespoons of the vinaigrette, a pinch of kosher salt and freshly-ground pepper, and toss it all together to combine. Eat!