1 cup quinoa, rinsed
1 shallot, roughly chopped
2 tablespoons Dijon mustard
2/3 cup balsamic vinegar
1 cup extra-virgin olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 pound asparagus, woody stems broken off, cut into 2-inch pieces
1 pint cherry tomatoes, halved
4 ounces feta cheese, crumbled
1 cup baby arugula
Cook the quinoa according to package directions.
Meanwhile, make the dressing. Place the shallot, mustard, vinegar, oil, salt, and pepper in the blender. Blend until very smooth.
Drain the quinoa and rinse under cold running water to cool. Toss with a couple of tablespoons of dressing, adding more until it is dressed to your liking. Chill the quinoa.
Steam or blanch the asparagus in boiling water for 2 minutes, just until it turns bright green. Shock in an ice bath to stop the cooking.
Toss the asparagus, cherry tomatoes, feta, and arugula with the quinoa.