Quinoa Salad with Asparagus

This zesty salad comes together nicely with mostly pantry ingredients. It's vegan and gluten-free.
Ingredients:

• 1½ cups uncooked quinoa
• 3 cups vegetable broth
• 1 large bunch asparagus, stalks cut off and cut into ½" pieces
• ½ cup chopped sundried tomatoes packed in oil (about 8 sundried tomatoes), plus 2 tbsp oil (reserved to use in dressing)
• ½ cup pitted Kalamata olives
• ½ diced zucchini
  
• ¾ cup red onion, finely chopped
• ¼ cup toasted pine nuts

Dressing

• 1 clove garlic, minced
• 2 tbsp reserved oil from sun-dried tomatoes
• ¼ cup freshly squeezed lemon juice
• 2 tbsp fresh oregano, chopped
• 2 tbsp fresh basil, chopped
• Sea salt and freshly ground black pepper

Instructions:

1. Place the quinoa in a fine mesh strainer and rinse thoroughly with cool water for at least 2 minutes; drain.
2. In a medium saucepan, bring the broth and quinoa to a boil over medium-high heat. Reduce the heat to the lowest setting, cover and cook for 15 minutes.
3. Remove the saucepan from the heat and let the mixture stand, covered, for 5 minutes. Fluff the quinoa with a fork and set aside.
4. 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.
5. In a large bowl, whisk together the dressing ingredients in a large bowl. When cool, add the quinoa, asparagus, sundried tomatoes, olives and onions, and toss gently to combine. Top with toasted pine nuts and serve.