Ingredients

• 1 Tbsp Kosher Salt divided
• 1 cup Organic Tri-Color Quinoa
• 1 bunch (about 1 lb) Asparagus tough ends trimmed and sliced on a bias into 1 ½-inch segments
• 1 bunch Heirloom Radishes, such as Easter Egg or French Breakfast thinly sliced
• ⅓ cup chopped fresh spring herbs, such as Dill, Parsley and Tarragon
• ½ cup crumbled fresh Goat Cheese

• ½ cup Extra-Virgin Olive Oil
• 1 Lemon, zested and juiced
• 1 clove Garlic minced
• 2 tsp Honey
• 1 tsp Dijon Mustard
• 1 tsp fine Sea Salt
• 1 tsp fine Sea Salt

Instructions

1. In a medium pot, bring 2 cups of water to a boil and season with 1 teaspoon of the salt. Add the quinoa, cover and reduce the heat to medium. Simmer until the water is absorbed, 12-15 minutes. Remove pan from heat, fluff quinoa with a fork and cover again. Let stand for 15 minutes, then spread quinoa on a baking sheet to cool completely.

2. Meanwhile, fill another medium pot about two-thirds full of water and bring it to a boil. Season with the remaining 2 teaspoons salt and add the asparagus. Cook until bright green and just tender, about 2 minutes. Drain and place the asparagus in a bowl of ice water to cool, then drain again. Spread the asparagus on a clean kitchen towel and gently pat dry.

1. Put olive oil, lemon zest and juice, garlic, honey, mustard, salt and pepper in a jar with a tight-fitting lid and shake it vigorously to emulsify. 

2. In a large bowl, combine cooled quinoa and asparagus, radishes and herbs. Pour in the vinaigrette and toss to coat. Taste and adjust the seasoning. Crumble goat cheese over the top and serve.