Spring Quinoa Salad with Citrus Vinaigrette

http://tastykitchen.com/recipes/salads/spring-couscous-salad-with-a-citrus-vinaigrette/

The original recipe is for couscous, but we have a bag of quinoa to use up.  Is very good all alone or maybe as a side for grilled salmon or chicken

• FOR THE SALAD:
• 1-½ cup Quinoa
• 1 teaspoon Olive Oil
• 1 whole Shallot Finely Chopped
• 1 bunch Asparagus, Cut On Diagonal
• 1 cup Frozen Peas
• 4 whole Oranges, Segmented
• 4 ounces, weight Crumbled Feta Cheese
• FOR THE DRESSING:
• ¼ cups Orange Juice
• 3 Tablespoons Seasoned Rice Wine Vinegar
• ½ cups Extra Virgin Olive Oil
• ½ teaspoons Kosher Salt
• Ground Pepper To Taste

Cook quinoa per package directions

In a medium saucepan heat the olive oil. Add shallot and cook for 1 minute. Add asparagus and peas and cook 4-5 minutes or until vegetables have softened slightly. Set aside.

In a jar or plastic container, combine dressing ingredients. Cover and shake until emulsified.

Fluff quinoa and put in a large bowl. Add vegetable mixture, orange segments and feta cheese. Stir until combined. Add dressing by 1/2 cups and stir thoroughly (after each 1/2 cup, test salad to see if it is dressed to your liking—I used 1 cup).

Serve warm or chill for 2 hours for a cold salad. Save any leftover dressing for other use or moistening the couscous the next day.