Quinoa Pesto and Asparagus Salad

I adapted this recipe from one posted on Closet Cooking, an amazing food blog which I stalk regularly.  This guy seems to whip up more food posts than there are meals in a day, everything always looks delicious and he often features veggie friendly recipes.  Score!

Ingredients

• 1 cup quinoa
• 2 cups water
• 1 bunch of asparagus
• 1 can of artichoke hearts
• 1/2 cup of pesto, I used store bought 
• a little olive oil

Cook quinoa according to instructions.  We used one cup uncooked quinoa, and simmered it in about 2 cups of water for 15-20 minutes until it was fully cooked.  Meanwhile, in a grill pan, heat a tablespoon or two of olive oil over medium high heat and place artichoke hearts in the pan, so they get nice grill marks on both sides.  Blanche your asparagus until tender.  When quinoa is finished, mix in half a cup of pesto and your asparagus and artichoke hearts.  Serve with a little fresh lemon juice on the side.

I wish the photo of this did it a little justice because this dish was seriously delicious!  Unfortunately we were hungry so I didn't bother fiddling around with it and making it tastespotting/foodgawker worthy.  But even Nick was loving it (which is a HUGE accomplishment when the dish doesn't have copious amounts of dairy).  You should have seen his face when I told him it was actually VEGAN!!  OH the HORROR!  But after he got over the shock he managed to scarf the whole thing down.  Perfect week night meal.  This one is a keeper!