Quinoa Asparagus Salad

• 1 cup quinoa, rinsed and drained
• 2 cups low sodium vegetable broth
• 1 bunch asparagus, ends trimmed, sliced into 1 inch pieces
• 1/2 small red onion, chopped
• 1 tsp. chopped garlic
• 1 tbsp. olive oil
• 1/4 tsp. salt
• Freshly ground black pepper

Bring the quinoa and broth to a boil.  Reduce heat and let simmer until all liquid is absorbed, 20 minutes.

Meanwhile, heat the olive oil in a saute pan.  Add asparagus, cover and cook 5 minutes, stirring occasionally.  Add onion and garlic and continue to cook 4 more minutes.

Combine quinoa and asparagus mixture in a large bowl, season with 1/4 tsp. salt and freshly ground black pepper.  Let cool for a bit and then cover and put in the fridge until you're ready to serve.

Enjoy!!