Quinoa Salad with Marinated Asiago | Wisconsin Cheese

Ingredients

• 8 ounces Cello® Asiago cheese, cut into 1/2-inch cubes
• Zest of 1 medium lemon
• 1 tablespoon minced fresh rosemary
• 1 tablespoon minced fresh thyme
• 2 garlic cloves, minced
• 1/2 cup olive oil
• 1 cup uncooked quinoa
• 1/3 cup finely chopped red onion
• 1/4 cup white balsamic vinegar
• Pinch salt
• 1 large sweet red bell pepper, chopped
• 1 cup toasted walnut halves, coarsely chopped
• 4 green onions, chopped
• Kosher salt and pepper to taste
• Pinch crushed red pepper flakes, optional
• 2 cups fresh pea shoots or baby arugula