Salad:
1 cup cooked quinoa
½ cup red bell pepper, diced
½ cup red onions, diced
2 tbsp chives
1 cup roasted asparagus, diagonally cut
Salt and pepper to taste
⅓ cup homemade vinaigrette

For the vinaigrette:
1 teaspoon clove garlic
1 teaspoon whole grain Dijon mustard
2 tablespoons lemon juice or white-wine vinegar
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
6 tablespoons extra-virgin olive oil