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Asparagus is like the poster child for spring, and I recently discovered how delicious asparagus is when served raw in salads, specifically a quinoa salad. The trick is to shave it thinly with the sharpest vegetable peeler you have. Then dress it with oil, lemon and salt so it wilts, just slightly.

I had eaten quinoa, but never tried cooking it until just recently when I received some samples of it -- red, white and black -- from Roland Food. Reading about quinoa, I discovered that while it has the texture of grain, it's actually a fruit. It's also gluten-free. It is very bitter unless thoroughly soaked and rinsed. Fortunately quinoa from Roland Food is already soaked, saving me the bother.

Quinoa comes from the Andes and is a staple in Peru, Chile and Bolivia, where it has been cultivated since at least 3,000 B.C. It is high in protein, calcium and iron, and the white variety has a sweet flavor. Most importantly, it has all nine essential amino acids, making it a complete protein. I tried toasting the quinoa, but I like the milder sweeter flavor for this recipe. It has a fluffier, almost creamy texture that works well with the strong flavor of the leafy arugula. I really like the addition of dill, but you could easily leave it out or use parsley if you prefer. You could also use a slightly different mix of vegetables.

Note: If you don't plan on serving this salad right away, reserve the arugula and toss it in the salad right before serving.

Quinoa Salad with Arugula, Asparagus and Avocado

Makes 2-4 servings

1/2 cup uncooked quinoa, rinsed and drained

1 cup water

5 asparagus spears, shaved thin (use a vegetable peeler)

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