Quinoa, Asparagus, and Mushroom Salad with Feta | Idaho Preferred

Ingredients

• Olive oil as needed, plus 1/4 cup
• 1 cup Idaho white quinoa
• 2 1/2 cups vegetable broth
• 3 garlic cloves, minced
• 1 lb Idaho mushrooms, sliced
• 1 small red Idaho onion, halved and sliced
• Salt and freshly ground pepper, to taste
• ¼ cup Idaho Apple Cider Vinegar
• 1 lb. Idaho asparagus, ends trimmed
• 1/3 cup chopped parsley
• Grated zest of 1 lemon
• 4 oz. Idaho feta cheese, crumbled