Salad:
1 cup quinoa (before cooking)
~3 Beets
A few stalks of asparagus
A few sprigs of mint
Chunk of feta (this is a standard measurement)
1 orange, peeled and separated
A few shallots, diced

Dressing:
Orange juice
Lemon juice
Olive oil
Kosher salt

1. Cook the beets. We usually wrap them in aluminum foil and pop them in the oven for 30 minutes or so. Boiling works too.
2. Cook the quinoa using the instructions on the box (this is usually 1 part quinoa:2.5 parts water, boil and then lower the heat and simmer until the water is mostly absorbed).
3. Blanch the asparagus.
4. After the quinoa cools slightly, put it in a bowl. Chop and add the asparagus, shallots, beets, mint, orange, and feta.
5. Shortly before serving, mix the dressing, and dress the salad.