Ingredients:
1 cup uncooked quinoa
12 spears asparagus, tough ends removed, cut into 1-inch pieces
 ½ cup pitted Kalamata olives, thinly sliced
1 large tomato, seeded and cut into1/2-inch dice
1 teaspoon grated lemon zest
3 tablespoons lemon juice
1 tablespoon olive oil
Salt to taste
4 ounces crumbled feta cheese
½ teaspoon A&D Seasoning
Directions:
Cook the quinoa according to package directions.
Meanwhile, in a medium saucepan bring ½ inch of water to a boil. Add the asparagus and blanch until barely tender; about 3 minutes. Drain the asparagus and rinse under cold running water for 1 minute to cool.
In a large bowl, stir together the cooked quinoa, asparagus, olives, tomato and lemon zest. In a small bowl, whisk together the lemon juice and olive oil, and then pour over the quinoa mixture. Toss a coat. Season with salt and pepper, then serve topped with the feta cheese.
Make 6 servings.
Approximate nutritional values per serving:
221 calories (95 from fat);
11 grams fat (4 saturated; 0 Trans fats);
17 milligrams cholesterol;
25 grams carbohydrates;
8 grams protein;
3 grams fiber;
567 milligrams sodium
Adapted from “College Vegetarian Cooking” By Megan Carle and Jill Carle
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