Quinoa, Shrimp, Asparagus And Goat Cheese Salad

• FOR THE SALAD:
• 1 bunch Asparagus, Trimmed
• 3 Tablespoons Olive Oil, Divided
• 3/4 pounds Shrimp
• 1 cup Quinoa
• 2 cups Reduced Sodium Chicken Broth
• 1 whole Red Pepper, Sliced
• 1/2 pints Grape Tomatoes, Halved
• 5 whole Green Onions, Chopped
• Salt And Pepper
• 1/4 cups Goat Cheese, Crumbled, To Serve
• FOR THE DRESSING:
• 1 teaspoon Dijon Mustard
• 1 Tablespoon Olive Oil
• 1-1/2 Tablespoon White Wine Vinegar
• 1 teaspoon Honey
• 1/2 teaspoons Sriracha
• 1 dash Garlic Powder
• Salt And Pepper, to taste

1. Preheat your oven to 400u0b0F.
2. Toss your asparagus in 2 tablespoons of olive oil, season generously with salt and pepper. Place on a greased cookie sheet and roast in the oven until cooked through and just starting to brown, about 10 minutes. Once the asparagus is cooked, cut into bite-sized pieces.
3. If you are roasting your own shrimp, toss with remaining 1 tablespoon olive oil, season with salt and pepper. Place on a greased cookie sheet and roast in the oven until just cooked through, about 7 minutes.
4. Meanwhile, add the quinoa and chicken broth to a saucepan and bring to a boil. Reduce to a simmer and cook for 10-15 minutes or until the liquid has been absorbed and the quinoa is al dente.
5. In a small bowl or jar combine the dressing ingredients, stir or shake until combined.
6. In a large bowl combine the red pepper, tomatoes, green onions, roasted asparagus pieces, and cooked quinoa. Stir gently to combine. Toss in salad dressing, taste for seasoning. Add salt and pepper if necessary. Serve with shrimp and crumbled goat cheese.

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Taken from tastykitchen.com/recipes/salads/quinoa-shrimp-asparagus-and-goat-cheese-salad/ (may not work)