Lemony Asparagus Quinoa

1 cup of (dry) quinoa, well rinsed

2 cups of low-sodium vegetable broth (preferably homemade!)

Juice of 2 lemons

2 tablespoons of olive oil

3 tablespoons chopped spring (green) onions

1 cup of asparagus, broken into 1-inch pieces (reserve tougher bottom pieces for another use)

I think quinoa is amazing because it “feels” like you’re eating a carb-tastic grain when you’re really eating a protein-packed seed.  You can cook it in water but, just like rice, it is more flavorful if cooked in vegetable broth. 

I had red quinoa on hand and used it for this dish, but any variety would do.  Set the quinoa and broth on the stove, cover, bring to a boil, and then reduce to low.  It will take about 15 minutes to cook.

In the meantime, whisk together the lemon juice, olive oil, and spring onions in a small bowl to make a lemony dressing.  When the quinoa is done, put it into a large bowl and toss it with all of the dressing.  Add the asparagus and toss to combine.  Serve warm or cold (leftover) as a fresh-tasting, spring side dish that appropriately celebrates the arrival of asparagus.