Warm Quinoa Salad with Asparagus and Peas

I've been bringing quinoa salads to work every week for the last couple of months. I needed to clear some room in my fridge for all the stuff I had to prepare this weekend so I wanted to make a quinoa salad that didn't require beans (only using half and having to refrigerate the leftovers). I had some asparagus left from the farmer's market and added more green with some frozen peas. Originally this was was going to be a cold salad, but since I waited till 9:30 at night to make it and assemble it and taste it (I was playing with some cool new stuff I got), I decided to go with it being warm, besides, I have never had a warm quinoa salad before. It was very easy to make and I loved the summery combination of flavors. I topped it with a few roasted pistachios (not pictured) which added a nice, salty crunch.

Warm Quinoa Salad with Asparagus and Peas
(By Esi)

1/2 c organic quinoa, rinsed
1 c organic free-range chicken broth
1/2 red onion, chopped
2 cloves garlic, minced
1/4 organic frozen peas
1 bunch slim asparagus cut into bite sized pieces
juice from 1/2 lemon
1 tbsp organic extra virgin olive oil
1 tbsp roasted pistachio meats (optional)
coarse salt and freshly ground pepper

Cook quinoa according to package instructions using chicken broth instead of water. In a large skillet, heat olive oil over medium heat. Add onion and season with salt and pepper. Cook for about 10 minutes until slightly caramelized. Add garlic and cook for another 2 minutes. Add asparagus to the onion mixture and cook for about 5 minutes until the asparagus is warmed through, but still bright green and crunchy.

In a large bowl combine, quinoa with asparagus, onion mixture, and lemon juice. Taste and season with salt and pepper if necessary. Serve warm, sprinkled with pistachios if desired.

*UPDATE: I'm sending this recipe over to the Healthy Cooking event at Fun and Food. Check it out!