Asparagus Quinoa Salad

1 Add the quinoa, water and pinch of salt to a medium pan, cover and bring to a boil. Once boiling, reduce the flame to low and simmer for about 20 minutes until all of the liquid is absorbed. Let rest for 5 minutes then fluff with a fork.
2 Heat a skillet on medium heat with a drizzle of olive oil. Once hot, add in the finely chopped asparagus and saute for about 7-8 minutes. Season with salt & pepper.
3 Prepare the lemon vinaigrette by whisking together the dressing ingredients together in a bowl, or shaking well in a jar.
4 Add the fluffed quinoa to a large salad bowl with the sauteed asparagus, beans, sliced radishes, feta cheese and chopped herbs. Toss together with the lemon dressing. Taste and adjust salt & pepper if needed.
5 Serve cold, warm or at room temperature. Leftovers can be refrigerated for up to 5 days.