1/2 cup quinoa, soaked overnight in 1 cup water
10-12 stalks asparagus, trimmed, cut on the diagonal into 1 inch pieces
2 green onions, sliced on the diagonal
1/4 cup chopped chives
1/3 cup crumbled goat cheese
2 teaspoons cider vinegar
1 tablespoon extra virgin olive oil
sea salt and black pepper to taste
- Cook the quinoa in a small pot: bring to a boil, reduce heat to low, and simmer 15 minutes. Let cool.
- Steam or boil the asparagus until tender, about 3 minutes.
- Place quinoa, asparagus, and remaining ingredients in a bowl and toss to coat everything. Serve chilled or at room temperature.