low carb Quinoa Salad with Asparagus, Sundried Tomatoes, Olives & Pine Nuts

1½ cups uncooked quinoa

3 cups vegetable broth

1 large bunch asparagus, stalks cut off and cut into ½" pieces

½ cup chopped sundried tomatoes packed in oil (about 8 sundried tomatoes), plus 2 tbsp oil (reserved to use in dressing)

½ cup pitted Kalamata olives

¾ cup red onion, finely chopped

¼ cup toasted pine nuts

subheading: Dressing:

1 clove garlic, minced

2 tbsp reserved oil from sundried tomatoes

¼ cup freshly squeezed lemon juice

2 tbsp fresh oregano, chopped

2 tbsp fresh basil, chopped

Sea salt and freshly ground black pepper

Directions at vegangela.com

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