Asparagus Quinoa Salad

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8 spears asparagus

1 1/2 teaspoons olive oil plus a drizzle for the asparagus


1 cup quinoa, cooked as directed

1/4 cup olives, pitted and coarsely chopped

1/4 cup chopped sundried tomatoes

2 ounces crumbled goat cheese or feta cheese

1 tablespoon balsamic or red wine vinegar


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