I made this very yummy salad for a get together in September and soon discovered that it was gone in minutes of me putting on the table (and this recipe makes a good amount). Go for it!
1 tablespoon fresh lemon juice
2 tablespoons extra-virgin olive oil
1 tablespoon honey
2 tablespoons balsamic vinegar
salt and freshly ground black pepper
2 cups cooked quinoa
2 cups fresh asparagus cut into 1-inch pieces
8 cups arugula
2 cups sliced fresh strawberries
In a small bowl, whisk the lemon juice, oil, honey and balsamic vinegar together. Season with salt and pepper to taste and set aside.
Bring a small pot of salted water to a boil over medium heat. Add the asparagus and depending on the thickness cook for 1-3 minutes. Have a bowl of ice water set aside. Drain the asparagus and add it immediately to the ice bath. Set aside
In a large bowl combine the quinoa, asparagus, arugula and strawberries and lightly toss with the dressing.