Quinoa Salad with Asparagus, Feta, and Pine Nuts

INGREDIENTS

1 1/2 cups

uncooked quinoa

1 tbsp

extra-virgin olive oil

3 cups

water

large bunch baby asparagus (stalks cut off and cut into 1/2" pieces)

1/2 cup

pitted Kalamata olives (chopped)

red onion (finely chopped)

1 cup

crumbled feta cheese + more for garnish

3 tbsp

toasted pine nuts for garnish

1 clove

garlic (minced)

2 tbsp

olive oil

1/4 cup

freshly squeezed lemon juice

1 tbsp

chopped fresh basil

Sea salt and freshly ground black pepper