Chicken Quinoa Salad

• 1 teaspoon extra-virgin olive oil, or to taste
• 1 cup quinoa, rinsed
• 2 cups chicken broth
• 15 fresh asparagus, cut into 1-inch pieces
• 2 cups chopped cooked chicken
• 12 grape tomatoes, quartered
• 1/4 cup finely chopped fresh basil
• 1/4 cup grated Parmesan cheese
• 1 clove garlic, minced
• 1/4 cup extra-virgin olive oil
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1/4 teaspoon red pepper flakes

1. Heat 1 teaspoon olive oil in a saucepan over medium heat; cook and stir quinoa until slightly toasted and water has evaporated from quinoa, 2 to 3 minutes. Add chicken broth and bring to a boil for 5 minutes. Cover saucepan, reduce heat to low, and simmer until quinoa is tender and has absorbed the broth, about 15 minutes. Remove saucepan from heat and let sit for 5 minutes; fluff with a fork.
2. Mix quinoa, asparagus, chicken, tomatoes, basil, Parmesan cheese, and garlic together in a bowl. Drizzle 1/4 cup olive oil over salad and season with salt, pepper, and red pepper flakes; stir until evenly coated.

extravirgin olive oil, quinoa, chicken broth, fresh asparagus, chicken, grape tomatoes, fresh basil, parmesan cheese, clove garlic, extravirgin olive oil, salt, ground black pepper, red pepper

Taken from www.allrecipes.com/recipe/238166/chicken-quinoa-salad/ (may not work)