Quinoa, Asparagus, Orange and Almond Salad

Ingredients

• 1 cup red quinoa
• Salt and freshly ground pepper
• 2 cups water
• Supremes from 2 oranges
• 1 cup sliced blanched almonds, toasted
• 6 ounces fresh asparagus, sliced diagonally into 2 inch pieces, and blanched
• 6 ounces baby spinach
• Juice of one lemon
• 1/4 cup chopped parsley
• 1 shallot, minced
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon walnut oil

Instructions

1. Place quinoa in a fine-meshed strainer, and run cold water over it while gently rubbing the seeds together with your hands, to thoroughly rinse off any residual saponin.
2. Bring 2 cups water to a boil in a medium saucepan, salt the water, and add the quinoa. Reduce the heat to low, cover, and simmer for about 12-15 minutes.
3. While quinoa is cooking, make the dressing by whisking lemon juice, shallots, parsley, olive oil, and walnut oil together in a small bowl. Season with salt and pepper.
4. Cool the quinoa in a sieve and transfer to a bowl. Season with salt and pepper. Add the orange supremes, almonds, asparagus, spinach and dressing. Toss gently, and serve