Quinoa Pilaf with Citrus-Soy Dressing

Snap off the ends of the asparagus spears and discard them. Cut the remaining spears into 2-inch pieces. Or if you are using broccoli cut into your preferred size florets. Steam asparagus or broccoli until still bright green and crisp-tender, about 5 minutes.

For the citrus-soy dressing: In a medium sized bowl whisk together olive oil, orange juice, lemon juice, soy sauce, honey, and salt and pepper. Set aside.

Place the cooked quinoa, asparagus or broccoli, toasted almonds, lemon zest, and shredded carrots in a large serving bowl. Pour dressing over the top and gently toss.

Serves 4-6.