Gout Book.docx

 Remove from heat and fluff with fork; cover and let stand for 5 minutes.
 Spread on small tray and let cool for 10 minutes.
 Chipotle Vinaigrette: Meanwhile, whisk together oil, vinegar, chipotle pepper in
adobo sauce, honey, cumin, salt and pepper. Set aside.
 In large bowl, toss together red and yellow peppers, zucchini, asparagus and 3 tbsp
of the vinaigrette until coated.
 Place on greased grill over medium heat; close lid and grill until charred and tender,
4 to 6 minutes for asparagus, 10 to 12 minutes for peppers and zucchini.
 Cut into large chunks and return to bowl.
 Add remaining dressing, quinoa, half of the feta cheese, the pumpkin seeds and
cilantro; stir until incorporated.
 Sprinkle with remaining feta.
 Serve immediately.