I wanted to make a light and refreshing lunch before the football game, and use up more of the tomatoes coming out of the garden. This warm salad really hit the spot with the sweetness of the cherry tomatoes and salt from the feta.
1 cup of dried quinoa cooked to package directions
2 cups of asparagus, cut into larger pieces (1/2 a bunch)
1 cup cherry tomatoes, cut into halves
1/4 cup feta cheese
2 tablespoons olive oil
1 teaspoon pepper
Cook the quinoa to package directions and when it’s done place in a large bowl. While that’s finishing up, cook the asparagus pieces for about 4-5 minutes over medium heat with just a touch of olive oil. Just enough to cook it while keeping it crisp. Add the olive oil to the quinoa and give it a couple stirs to mix it together. Then add the asparagus, tomatoes, feta, and pepper and mix well. This is fantastic excellent warm or cold. Will make enough for 3-4 for lunch.