Quinoa Salad w/ Blood Orange Vinaigrette



In a sauce pan, bring vegetable stock to a boil and add quinoa. Cover the sauce pan and simmer until the quinoa is tender and the liquid is absorbed. Meanwhile, sauté chopped asparagus over the stove in 2 TBSP of Blood Orange Olive Oil to the desired tenderness. Cool the quinoa and the asparagus to room temperature, toss them together, and add blueberries. Whisk together the remaining Blood Orange Olive Oil and Tangerine Balsamic, pour over the tossed quinoa, and toss again. Season with salt and pepper, if desired. This can be served at room temperature or cold.