asparagus quinoa with preserved lemons

saute 1lb of asparagus in pan with olive oil or oil from preserved lemons.  cook until asparagus turns bright green and starts to get some pan coloring, about 5 min on medium

in a saucepot, saute 1/2 chopped red onion and 1T. olive oil until onions turn translucent.

add 1 cup quinoa to pan with onions (i used regular and red since that's what i had in my cupboard.) cook over medium heat for another 3 min, stirring often.  add 2c. water and cook quinoa as directed on the box.

i love trader joe's organic quinoa for it's price and the fact it's ORGANIC.  i've also used this in place of barley when making tabouli.  i used a wonderful preserved lemon from Tabitha's Appropriate  which you can order online or purchase in various CA locations.  SUPER flavorful. 

when the asparagus is done, take out of the pan and cut into bite sized pieces.  make a preserved lemon dressing for the quinoa.  preserved lemons tend to be VERY salty since this is part of the preservation, so make sure to rinse them before you use.  mix 2-3T. chopped preserved lemons (really to your taste) with 2T. olive oil, 1/2t. cumin and fresh ground pepper.  

let quinoa and onions cool to room temperature then mix in asparagus and lemon dressing.  adjust with more preserved lemon if necessary (and if you need salt, don't rinse the lemon this time.) top with shaved parm and wa-la! spring in a bowl.