This springtime quinoa salad is perfect as a side dish to any meal or a light lunch. Make sure that the asparagus and kale are sliced in time for the last two minutes of the quinoa cooking.
There are a few non-negotiables (smile) that make this dish perfect: the peeling off the woody bottoms of the asparagus spears, the blanching in salted water and the quick roast at the end.
This soup is so easy and beautiful to serve hot or chilled. Make this in the spring when asparagus are season.