Quinoa Bowl with Roasted Asparagus

Preheat your oven to 200°C (400°F). Rinse the quinoa thoroughly under cold water using a fine-mesh sieve, then place it in a medium pot with 400 ml of water. Wash and trim the woody ends off the asparagus.

Bring the quinoa to a boil, then reduce heat to low, cover, and simmer for 15 minutes until all water is absorbed. Toss the trimmed asparagus with 30 ml of olive oil, 2 g of salt, and 1 g of black pepper on a baking sheet. Roast in the preheated oven for 15-18 minutes until tender-crisp.

While the quinoa and asparagus are cooking, prepare the fresh ingredients. Halve the cherry tomatoes, dice the cucumber, crumble the feta cheese, and finely chop the fresh parsley. Cut the lemon into wedges or halves.

Once the quinoa is cooked, fluff it with a fork. In a large bowl, combine the fluffy quinoa, roasted asparagus, cherry tomatoes, cucumber, crumbled feta, and chopped parsley. Drizzle with the remaining 30 ml of olive oil and squeeze the juice from the lemon. Season with the remaining salt and black pepper to taste and serve immediately.