Lemon Vinaigrette Quinoa with Asparagus, Hazelnuts, and Mint Recipe by Renee@MKA

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Ingredients

1 pound fresh asparagus, ends trimmed and cut into 1/4 inch pieces on the diagonal
3 cups cooked white quinoa (follow directions on package)
1/3 cup toasted hazelnuts, roughly chopped
1/4 cup fresh mint leaves, chopped
For Lemon Vinaigrette:
juice of one whole lemon
1 tsp. lemon zest
1 TBS unseasoned rice wine vinegar
1 tsp. Dijon mustard
1 tsp. honey (or maple syrup)
kosher salt and fresh ground pepper, to taste
1/4 cup olive oil