Quinoa Summer Salad

Combine the first 6 ingredients for lemon-basil dressing.

Toss the warm quinoa gently with the dressing, green and red onions, and tomatoes. Let it stand for a half hour or more.

Trim the asparagus and slice into 3/4 inch pieces, leaving the tips whole. Blanch very briefly in a pot of boiling, salted water. Drain and chill immediately in ice water.

To chiffonade the basil, stack a few leaves and roll up, then slice into thin ribbons.

Before serving, stir in the asparagus, pine nuts and basil. Garnish with basil sprigs. Serve at room temperature or chilled.

Note: Handle the quinoa gently and fluff up as you work; it tends to pack and you want it to be light and delicate. Would also good with orzo pasta or any other grain.