Directions

  1. Combine quinoa and broth in saucepan. Over high heat, bring to a boil, reduce heat to low; cover and simmer 15 minutes, until quinoa is tender. Place in large serving bowl.
  2. Heat olive oil in skillet over high heat. Cook asparagus for 3 minutes, until tender-crisp, stir occasionally. Combine asparagus, green onions, radishes, strawberries and mint with the quinoa.
  3. For the Honey-Lemon Vinaigrette combine all the ingredients in a small bowl. Toss the quinoa salad with Honey-Lemon Vinaigrette.
  4. Arrange hearts of romaine on a serving platter, top with asparagus-quinoa mixture and sprinkle with feta cheese.