Enjoy the taste of this fresh salad made with Success® Tri-Color Quinoa, spring asparagus, navel orange wedges and a zesty Italian dressing.
Prepare quinoa according to package directions, substituting orange juice for water. Add asparagus and peas in the last 3 minutes of cooking time. Drain quinoa and veggies; allow to cool completely.
Toss together quinoa mixture, dressing, honey, salt and pepper in a large bowl.
Add in orange segments and red onion and stir until combined. Top with feta cheese.
If you prefer, substitute 1 can (11 oz) drained mandarin oranges for the navel orange called for in the recipe.