Enjoy the taste of this fresh salad made with Success® Tri-Color Quinoa, spring asparagus, navel orange wedges and a zesty Italian dressing on top.
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; let cool completely.
In a large bowl, toss together quinoa mixture, dressing, honey, salt and pepper. Add in orange segments and red onion and stir until combined. Top with feta cheese.
If you prefer, substitute 1 can (11oz) drained mandarin oranges for the navel orange in the recipe.