Salmon, Asparagus, and Quinoa Salad

http://tastykitchen.com/recipes/main-courses/salmon-asparagus-and-couscous-salad/

Since we have lots of quinoa (and not the Israeli Couscous called for in the original) and Keith loves to smoke salmon on the grill, we made substitutions and it was still really yummy

• FOR THE DRESSING:
• ¼ cups Fresh Lemon Juice
• 1 Tablespoon Chopped Dill
• ½ teaspoons Kosher Salt
• ¼ teaspoons Freshly Ground Black Pepper
• ¼ cups Extra Virgin Olive Oil
• FOR THE SALAD:
• 1 # smoked salmon (or just grill or broil some regular salmon)
• 1 Tablespoon Olive Oil
• ½ teaspoons Kosher Salt
• ¼ teaspoons Freshly Ground Black Pepper
• 1 pound Asparagus, Trimmed And Cut Into 2-inch Pieces~peas, zucchini, radishes, red peppers are also good in this recipe
• 1 cup Quinoa
• 2 cups water
• ⅓ cups Crumbled Feta Cheese
• ½ whole Red Onion, Thinly Sliced~can also add chopped tomato if in season
• 1/2 cup chopped kalamata olives for Kenny

1. To make the dressing, whisk together the lemon juice, dill, salt, and pepper in a small bowl. Gradually whisk in olive oil to combine. Set aside.

2. To make the salad, break the fish up into bite-size pieces.

3. Meanwhile, bring a large pot of salted water to a boil. Add the asparagus and cook for 2 to 3 minutes, until tender but still crisp. Fill a medium pot with water, add quinoa and salt to taste and bring to a boil. When the water boils, reduce heat to low and cover; simmer covered 15 minutes. Removefrom heat and keep covered an additional 5 minutes without lifting the lid; then fluffwith a fork and set aside in a large mixing bowl to cool. 

4. Toss together the asparagus, quinoa, salmon, feta, olives, and red onion in a large bowl to combine. Drizzle the dressing over the salad and toss to coat.