Quinoa Roasted Asparagus Salad

1 cup Quinoa, thoroughly rinsed
2 cups water
Salt
1 bunch thin asparagus, cut into 2-inch pieces
1/4 cup extra-virgin olive oil
ground black pepper
Juice of 1 lemon
1 (16-ounce) can white beans, drained and rinsed
1 (6-ounce) jar roasted red bell peppers drained and cut into 1/4 by 2-inch strips
1/2 cup thinly sliced celery
2 Tbs minced scallions
Salad greens for serving
2 Tbs chopped fresh parsley

Preheat oven to 425 degrees. Combine quinoa with the water in a sauce pan and bring to a boil. Salt the water, reduce the heat to low, and simmer for 15 minutes until all liquid is absorbed. Drain will and place in a bowl. Set aside to cool.

Arrange the asparagus on a lightly oiled baking pan and drizzle with 1 Tbs of the olive oil. Season to taste with salt and pepper. Roast until tender, about 8 min.

In a large bowl, combine the remaining 3 Tbs olive oil, the lemon juice and salt and pepper. Add the white beans, roasted red pepper, celery and scallions, along with the roasted asparagus and cooked quinoa. Toss gently to combine. Serve on salad greens, garnished with the parsley.