QUINOA SALAD WITH ASPARAGUS, SUNDRIED TOMATOES, OLIVES AND PINE NUTS
Steps:
- Prepare quinoa according to package directions using vegetable broth.
- Trim asparagus and cut into 1/2" pieces. Steam for 2 minutes, until crisp-tender. Transfer to a colander and rinse under ice-cold water. Drain throughly and set aside.
- In a lg bowl, whisk together garlic thru basil, season with salt and pepper. When cool, add the quinoa, asparagus, tomatoes, olives and onions; toss gently to combine. Top with pine nuts and serve.
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