Recipe: Spring Quinoa Salad with Feta

-3 cups quinoa

-6 cups water

-1 pound asparagus, trimmed and cut into ¼” pieces, and tips.

-10 ounces fresh peas

-1 cup fresh mint, julienned

-1/3 cup green onion, thinly sliced

Dressing:

-2 cloves garlic, minced

-½ cup olive oil

-½ cup red wine vinegar

-kosher salt and black pepper

-4 ounces feta