Quinoa and Asparagus Salad
1/2 cup uncooked quinoa
1 cup vegetable broth
1/2 cup asparagus, trimmed
1/4 cup black olives, pitted
a handful of thyme leaves
1/4 cup feta cheese, crumbled
For the dressing
1 tbsp extra virgin olive oil
1 tbsp lemon juice
1 tsp honey
1/4 tsp garlic powder
Rinse the quinoa, then add it to a medium pot together with the broth
Bring to a boil, then reduce to a simmer and cook for 15-20 minutes
Remove from the heat, let sit for 10 minute, then fluff up with a fork.
Meanwhille griddle asparagus for a few minutes on each side until soft.
Once the asparagus has cooled down, roughly chop them and mix with the quinoa, mint leaves, black olives and fet cheese.
Make your dressing by mixing all of the ingredients together and whisking well.
Pour dressing on top and mix until fully coated. Season with salt and pepper and enjoy.
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