1/2 cup tri-color quinoa
1 cup water
1/2 bunch (12-13) asparagus spears, broken into 1 inch pieces
3 roma tomatoes, chopped
1/3 cup chopped red pepper
1/4 small white onion, chopped (about 2-3 tbsp.)
2 garlic cloves, minced
1/4 cup thinly sliced fresh basil
3 tbsp extra-virgin olive oil
1 tbsp balsamic vinegar
1/4 cup feta chunks
salt and pepper according to taste
Bring water and quinoa to a boil in a small pot, then cook on low heat, covered, until water is absorbed, about 20 minutes. Rinse quinoa with cold water and let cool off in a large bowl. In the meantime, steam asparagus spears and rinse with cold water when done. Add asparagus to quinoa to cool.
When quinoa and asparagus are cool, add chopped tomatoes, red pepper, onion, garlic, basil, salt and pepper, oil and vinegar and mix to combine. Finally, add feta chunks and refrigerate for several hours or preferably overnight.