Spring Asparagus & Baby Kale Quinoa Bowl - Alessi Foods

Ingredients

• 1 cup Vigo Quinoa
• 1 small bunch asparagus (about 2 cups), ends trimmed and chopped into bitesize pieces
• 2 cups baby kale
• 1 scallion, sliced thin
• 1/4 cup sliced almonds
• 1/4 cup dried cranberries
• 2 tablespoons Alessi Extra Virgin Olive Oil
• 2 tablespoons Alessi Balsamic Reduction, divided
• orange wedges
• Alessi Sea Salt and Black Peppercorns, to taste