2 bunches asparagus (chopped into 1.5 inch pieces, spears separated)
200g feta cheese (crumbled)
Zest of 1 lemon
1/3 cup toasted almonds
1/4 cup extra virgin olive oil or cold pressed canola oil
1/4 cup freshly squeezed lemon juice
1 shallot (minced)
1 tablespoon honey
1 teaspoon dijon mustard
If making the salad ahead of time, wait until just before serving to dress it. The asparagus becomes a little dull in colour once it sits for a prolonged period in the vinaigrette.
Bring water to boil in a covered, medium saucepan. Stir in quinoa, reduce heat to simmer, cover and cook for 10 minutes. Remove from heat, let stand for 5 minutes and transfer to a large bowl to cool.
Bring large pot of water to a boil. Add asparagus stems. Set timer for 3 minutes. After the first minute, add asparagus spears for the remaining time. Immediately strain and plunge asparagus into a large bowl of ice water to stop the cooking process.
Add asparagus to quinoa. Add feta cheese, lemon zest and almonds.
In a separate bowl or container, whisk or shake together all of the dressing ingredients.
Add dressing to quinoa mixture and combine thoroughly.