Sunshine when you need it: Lemon Quinoa With Asparagus And Feta

I'm home from an unexpected work trip to Tampa, where the only sunshine I saw was my adorable Olive Manna travel coffee mug. Not so much sunshine when you're locked in a windowless conference room for days on end. At any rate... I am home but barely staying afloat amidst deadlines, which is too bad, because being away makes me want to do nothing more than play in my garden and cook in my kitchen. I have some fun new things to share, but for now - an old standby recipe, which I recently fell in love with all over again when I made it for my cousin. She's vegetarian and her mom is allergic to gluten, so this dish is a homerun for both of them. (Also: unbelievably delicious.) Enjoy!

Lemon Quinoa With Asparagus And Feta

Via Cookthink

2 cups quinoa
2 tablespoons olive oil
1 shallot, minced
3 pounds asparagus, trimmed and cut into 1-inch pieces
1 teaspoon chopped fresh thyme
8 ounces feta, crumbled
Juice of 1 lemon

1. Bring 4 cups of water and 1/4 teaspoon salt to a boil in medium saucepan. When the water boils, add the quinoa and stir. Cover and reduce the heat to low. Cook until the quinoa has absorbed all the water, 15-20 minutes. Set aside covered for 10 minutes, then fluff with a fork.
2. Meanwhile, prep the rest of the ingredients. Heat 1 tablespoon of the olive oil in a large sauté pan over medium-high heat. When it's hot and shimmering, stir in the shallot. Cook, stirring often, until the shallot is light brown, 5-7 minutes.
3. Add the asparagus and thyme and cook, stirring often, until the asparagus is tender but still bright green, 8-10 minutes. (Add a tablespoon or so of water halfway through cooking to steam the asparagus a little).
4. When the asparagus is done, remove the pan from the heat. Stir in the quinoa, then the crumbled feta, lemon juice and remaining tablespoon of olive oil. Season to taste with salt and pepper.