- 1/2 cup dry quinoa
- 1 cup vegetable stock (Can substitute broth of your choice or water)
- 4 cups fresh blueberries
- 8 cups chopped asparagus spears
- 8 TBSP Blood Orange Olive Oil
- 6 TBSP Tangerine Aged Dark Balsamic
- Salt & pepper
Bring broth to a boil and add quinoa. Cover and simmer until tender and liquid is absorbed. Meanwhile, saute chopped asparagus on top of stove in 2 TBSP of blood orange oil to desired tenderness. Cool quinoa and asparagus to room temperature, toss together and add blueberries. Whisk together remaining blood orange olive oil with tangerine balsamic, pour over and toss. Season with salt and pepper, if desired. Serve at room temperature or cold.