Quinoa-Asparagus Salad with Balsamic-Tangerine Dressing

In a small saucepan, boil water over medium heat. Add quinoa and cover. Reduce heat and cook for 12–15 minutes, or until liquid is absorbed. Remove from heat and let cool.

Boil asparagus in a medium stock pot until crisp-tender, about 4 minutes. Remove from heat, drain and transfer to a large bowl of ice water. This preserves the bright green color of the asparagus.

In a large bowl, combine spring mix, arugula, cherry tomatoes, green onion, basil and asparagus. Add quinoa and stir.

Combine all dressing ingredients and stir with a small whisk. Drizzle dressing over salad and serve.