Asparagus Quinoa Salad with Citrus Vinaigrette

To make the dressing, in a small bowl, add Extra-Virgin Olive Oil (1/2 cup), Shallot (1), Fresh Mint (1 Tbsp), 1/4 cup of Lemon Juice (2), Dijon Mustard (2 tsp), Honey (2 Tbsp), and Garlic (1 clove). Whisk until emulsified. Season with Salt (to taste) and Ground Black Pepper (to taste) and set aside.

In a medium saucepan, add Water (2 cups), Quinoa (1 cup), and Salt (1/2 tsp) to a boil. Once starting to boil, reduce the heat to low and cook covered until water is absorbed for about 10 minutes. Remove from heat and fluff with a fork.

Meanwhile, heat a large skillet with Olive Oil (2 tsp) over medium heat and add Asparagus (1 bunch) and 1 Tbsp of Lemon Juice (1). Cook until asparagus turns bright green and becomes fork tender, about 5 minutes.

To a large bowl, add quinoa, asparagus, Chickpeas (1 can), Tomato (1), Avocado (1), Dried Cranberries (4 Tbsp), Toasted Sliced Almonds (2 Tbsp), and Crumbled Feta Cheese (1/3 cup).

Pour the dressing over the salad and toss to combine. Season with salt and Ground Black Pepper (to taste). Serve right away.