Asparagus Quinoa Salad

I know what you're thinking - two asparagus recipes in a row?!

I went from never eating asparagus to not being able to get enough. And this recipe, well it's just such an amazing use of asparagus.

This salad is from Cookie+Kate, and it's just so fresh and flavorful. I love the simple dressing of olive oil and lemon with a sprinkle of parmesan cheese. It really brings out the flavors of the food in such a vibrant way. Really, it's just divine.

Plus, this recipe comes together in just 20 minutes. It says beautifully in the fridge for about a week, and is great to make ahead of time for parties or gatherings.

Ingredients:

• 1 cup cooked quinoa
• 8-10 asparagus spears
• 1 small lemon
• Olive oil to taste
• Salt & Pepper to taste
• 1 tbsp pine nuts, lightly toasted
• 1-2 tbsp parmesan cheese, grated

Instructions:

• Shave the asparagus using a vegetable peeler. Hold it against a cutting board and shave from the hard root end to the tip. There may be some left over that the peeler won't get, an I usually just slice them up with a knife.
• Toast the pine nuts for a few minutes (maybe 3-4) over low heat on the stove top, stirring occasionally.
• Mix the asparagus, quinoa and pour in fresh lemon juice, splash of olive oil, salt and pepper and mix so it's all incorporated. 
• Top with pine nuts and parmesan cheese.