Greek style quinoa

Ingredients:

1 cup quinoa 
½ large cucumber
1 large tomato
1 bunch fresh asparagus
¼ cup White Lemon Balsamic
¼ cup Oregano Olive Oil
3 Tbsp.  dried oregano
2 to 4 oz. feta cheese

Directions:
Cook quinoa according to package directions.
Peel, seed and dice the cucumber.  Place the cucumber dices in a fine mesh sieve to drain.  Chop and seed tomato and add to cucumber in sieve.  While cucumber and tomato are draining snap ends off the asparagus and slice into one inch pieces.  Bring a small pot of water to boil drop asparagus into boiling water for 2 minutes to soften and set the color.  Immediately plunge into ice water to stop the cooking.
To assemble the salad add drained cucumber, tomato, asparagus, oregano and O.T. olive oil to quinoa and toss.  Crumble the feta and add just before serving.