Quinoa-Asparagus Salad With Balsamic-Tangerine Dressing

• 1 cup Water
• 1/2 cups Uncooked Quinoa, Rinsed
• 1 bunch Asparagus, Trimmed And Diagonally Cut Into 1-inch Pieces (about 2 Cups)
• 2 cups Spring Mix Lettuce
• 2 cups Arugula (or Spinach)
• 1 cup Cherry Tomatoes, Halved
• 1 cup Chopped Green Onions
• 1/2 cups Chopped Fresh Basil
• FOR THE DRESSING:
• 3 Tablespoons White Balsamic Vinegar
• 1 Tablespoon Olive Oil
• 1/4 cups Tangerine (or Orange) Juice
• 1 teaspoon Agave Nectar (or Honey)
• 1/8 teaspoons Freshly Ground Black Pepper

1. In a small saucepan, boil water over medium heat. Add quinoa and cover. Reduce heat and cook for 12-15 minutes, or until liquid is absorbed. Remove from heat and let cool.
2. Boil asparagus in a medium stock pot until crisp-tender, about 4 minutes. Remove from heat, drain and transfer to a large bowl of ice water. This preserves the bright green color of the asparagus.
3. In a large bowl, combine spring mix, arugula, cherry tomatoes, green onion, basil and asparagus. Add quinoa and stir.
4. Combine all dressing ingredients and stir with a small whisk. Drizzle dressing over salad and serve.

water, quinoa, mix lettuce, arugula, cherry tomatoes, green onions, fresh basil, dressing, white balsamic vinegar, olive oil, ubc, honey, freshly ground black pepper

Taken from tastykitchen.com/recipes/salads/quinoa-asparagus-salad-with-balsamic-tangerine-dressing/ (may not work)