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 (1/2 Tbsp) , 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 (1/2 Tbsp) 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 (1/4 cup) , 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.