Quinoa and Asparagus Salad

Ingredients

• 1 cup quinoa, thoroughly rinsed with cold water
• 2 cups low-sodium chicken broth or vegetable broth
• 1 teaspoon olive oil
• 1 pound DOLE® Asparagus, trimmed and cut diagonally into 2-inch pieces
• 3 DOLE Green Onions, diagonally sliced
• 2 DOLE Radishes, trimmed and sliced
• 2 cups (6 oz.) DOLE Strawberries, hulled and sliced
• 1/3 cup feta cheese, crumbled
• 3 tablespoons julienned fresh mint
• 1 package (9 oz.) DOLE Hearts of Romaine
• Honey-Lemon Vinaigrette (see recipe below)

Honey-lemon vinaigrette

• 3 tablespoons lemon juice
• 1 tablespoon honey
• 1 tablespoon grated lemon peel
• 3 tablespoons olive oil
• ½ teaspoon salt

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. Cool. 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, feta cheese and mint with the quinoa. Toss with Honey-Lemon Vinaigrette. Arrange DOLE Hearts of Romaine on a serving platter and top with asparagus-quinoa mixture in center.

Honey-Lemon Vinaigrette: Combine 3 tablespoons lemon juice, 1 tablespoon honey, 1 tablespoon grated lemon peel, 1/2 teaspoon salt and 1/4 teaspoon freshly ground pepper in a small bowl. Whisk in 3 tablespoons olive oil.