Recipe: Quinoa salad with asparagus, feta and pine nuts | Style at Home

Ingredients

• 1-1/2 cups uncooked quinoa
• 1 tbsp extra-virgin olive oil
• 3 cups chicken broth
• 1 large bunch baby asparagus, stalks cut off and cut into 1/2" pieces
• 1/2 cup chopped sundried tomatoes packed in oil (about 8 sundried tomatoes), plus 2 tbsp oil (reserved to use in dressing)
• 1/2 cup pitted Kalamata olives
• 1 red onion, finely chopped
• 1 cup crumbled feta cheese + more for garnish
• 3 tbsp toasted pine nuts for garnish