Creamy Lemon Basil Quinoa Primavera

and 1/2 cups of uncooked quinoa, rinsed and drained

and 1/2 cups of water (to cook the quinoa)

sliced blanched almonds

fresh basil leaves

olive oil

garlic

juice of one medium lemon

reduced fat feta cheese (or 1/2 cup of vegan cream cheese)

large bunch of asparagus, trimmed and cut into 1-inch pieces

frozen edamame or greens peas

broccoli florets