Quinoa Salad

I made a quinoa side dish for a cookout yesterday, and it was so zesty and delicious that I figured I needed to document it.  I didn't take any pictures because I didn't predict how much I would love it, but it is quite colorful!

1 recipe quinoa, made per package instructions (I tend to go with 1 cup quinoa, 1 2/3 cup water)
1/2-3/4 lb asparagus, roasted with olive oil, salt, pepper, red pepper flakes and cut into 1" pieces
1 red pepper, diced
1 pint grape or cherry tomatoes cut in half (I ate at least a handful of the pint)
1 small cucumber, seeded and diced
1 small shallot, diced small
2 handfuls fresh parsley, cut
salt, fresh cracked pepper, red pepper flakes, dill
juice of a lemon
red wine vinegar
olive oil

As soon as the quinoa is finished cooking, dump in a large bowl (big enough to mix everything) and mix in asparagus, shallot, and parsley.  I put those in first so that the quinoa heats up the shallot and parsley and draws the flavors out.

Then add some salt, cracked pepper, red pepper flakes (to your liking, because I like it spicy), and dill.

Once cooled a little more, mix in red pepper and cucumber.  Drizzle in the olive oil, a couple splashes of red wine vinegar, and lemon juice.  I had a large, juicy lemon, so I didn't use all of it.  Stir and taste as you go, if it is bland, add more spice, salt, or acid, or all 3.

Stir tomatoes in last.  Yummy!  Of course all the ingredient amounts can be changed to your liking, like I made sure there was less cucumber than red pepper.  And to get the flavor I wanted, I used a lot of dill and a couple random dashed of other stuff, probably garlic powder.  Enjoy!