Lemon Quinoa with Asparagus and Feta

Spring weather means it's time for asparagus.  I can't get enough of it.  Roasted to tender crispness in the oven, folded with Hollandaise sauce into crepes, added to vegetable lasagne---everywhere you use it, it elevates the dish into something magnificent.  So here's what you should make for dinner tonight.  It's one of my favorite recipes, and best of all it only takes 20 minutes to make.  You'll love it!

Lemon Quinoa with Asparagus and Feta

3 c. water
1 1/2 c. quinoa
1 t. salt
2 t. chicken bouillon (or use broth for liquid)
2 bunches asparagus, trimmed* and cut into bite-size pieces
olive oil
kosher salt
parmesan cheese
4-8 oz. feta cheese
2 T. lemon juice

1. Combine water, quinoa, salt, and boullion in large pot and bring to a boil.  Cover, reduce heat, and simmer until all of liquid is absorbed, 15-20 min.
2. Meanwhile, spread asparagus pieces in single layer on foil-covered cookie sheet. Drizzle with olive oil and then sprinkle with kosher salt.  Roast in oven at 500 for 10 min. or so until asparagus is tender and just starting to brown on the tips.  Remove from oven and sprinkle with parmesan cheese.
3. Stir roasted asparagus into quinoa.  Add crumbed feta cheese and lemon juice.  Stir until combined.

This is good served with poached eggs and a fruit smoothie.  Mmm, a perfect dinner!

*To trim asparagus, just hold it in your two hands and break it.  It will break naturally where the stem gets more tender.  Discard the lower half (or save to make stock for soup) and use the tender upper half to roast.  The upper part will still be long enough to need cutting, if you want to make bite-size pieces.