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Place the quinoa in a fine mesh strainer and rinse thoroughly with cool water for at least 2 minutes; drain.
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Heat the olive oil in a medium saucepan over medium-high heat. Add the drained quinoa and cook, stirring, for 1 minute to toast the grains and evaporate any remaining water.
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Stir in the water and bring the mixture to a boil. Reduce the heat to the lowest setting, cover and cook for 15 minutes.Remove the pan from the heat and let the mixture stand, covered, for 5 minutes. Fluff the quinoa with a fork and set aside.
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Steam the asparagus for 2 minutes, or until tender-crisp. Transfer the asparagus to a colander and rinse under ice-cold water to stop the cooking process. Drain thoroughly and set aside.
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When cool, combine the quinoa, asparagus, olives, onion and feta cheese in a large bowl.
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Whisk together the garlic, olive oil, lemon juice, oregano and basil in a small bowl. Add sea salt and pepper.
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Drizzle the dressing over the salad and toss gently to combine. Top with the additional crumbled feta cheese and toasted pine nuts and serve immediately.