Zesty Quinoa Salad with Artichokes, Asparagus and Kale

uncooked quinoa

vegetable broth

lemon (zested and juiced)

garlic (minced)

sunflower oil

asparagus bottom inch of spears discarded (the rest cut into 1 inch pieces)

canned artichoke hearts (quartered)

kale (chopped)

walnuts (broken into smaller pieces)

salt (pepper to taste)

olive oil

Parmesan (freshly shredded (optional) (omit for vegan))

scallions (chopped)