Quinoa, Shrimp, Asparagus and Goat Cheese Salad

Preheat your oven to 400ºF.

Toss your asparagus in 2 tablespoons of olive oil, season generously with salt and pepper. Place on a greased cookie sheet and roast in the oven until cooked through and just starting to brown, about 10 minutes. Once the asparagus is cooked, cut into bite-sized pieces.

If you are roasting your own shrimp, toss with remaining 1 tablespoon olive oil, season with salt and pepper. Place on a greased cookie sheet and roast in the oven until just cooked through, about 7 minutes.

Meanwhile, add the quinoa and chicken broth to a saucepan and bring to a boil. Reduce to a simmer and cook for 10-15 minutes or until the liquid has been absorbed and the quinoa is al dente.

In a small bowl or jar combine the dressing ingredients, stir or shake until combined.

In a large bowl combine the red pepper, tomatoes, green onions, roasted asparagus pieces, and cooked quinoa. Stir gently to combine. Toss in salad dressing, taste for seasoning. Add salt and pepper if necessary. Serve with shrimp and crumbled goat cheese.