Ingredients

• ½ Bunch Asparagus, ends trimmed, cut into 2-inch pieces
• ¼ Cup Fresh Lemon Juice
• 2 Tbsp. Honey
• 1 tsp salt
• 1½ tsp fresh ground black pepper
• ¼ Cup Extra Virgin Olive Oil
• 1 Package (8.8 Oz.) White & Red Quinoa, ready to serve
• 2 Cups Arugula, loosely packed
• 2 Cups Fresh Strawberries, halved
• 1 Cup Feta Cheese, crumbled

Instructions

1. Heat large pot of salted water to a boil over high heat. Add asparagus; cook 1½ minutes. Transfer asparagus to bowl filled with ice water; once cooled, drain and pat dry.
2. In large bowl, whisk lemon juice, honey, salt and pepper; whisking constantly, slowly drizzle in oil until emulsified. Add quinoa, arugula and asparagus; toss to combine. Fold in strawberries and cheese. Makes about 7 cups.