Quinoa, Asparagus, and Feta Salad Recipe

Pour water into a saucepan and bring to a boil; add quinoa and salt stir cover saucepan with a lid and reduce heat to low. Simmer mixture until quinoa is tender 10 to 15 minutes. Remove saucepan from heat let quinoa rest for 5 minutes and transfer quinoa to a bowl to cool.

Bring a large pot of lightly salted water to a boil. Add asparagus and cook uncovered until tender but still crisp 2 to 3 minutes; drain in a colander and immediately immerse asparagus in ice water for several minutes until cold to stop the cooking process. Drain.

Stir asparagus feta cheese almonds green onions parsley thyme and lemon zest into quinoa.

Whisk lemon juice olive oil honey garlic Dijon mustard and black pepper together in a bowl until dressing is smooth. Pour dressing over quinoa mixture and stir gently to combine.