Warm Cumin, Asparagus, Tomato, And Quinoa Salad



  1. In a nonstick skillet over medium-high heat, warm 1 tablespoon of the oil.
  2. Once the oil begins to shimmer, add the cumin seeds and cook, for 1 minute max.
  3. Add the asparagus, cover, and cook for 4 to 6 minutes.
  4. In a bowl, combine the asparagus, cooked quinoa, tomatoes, garlic, salt, and chile.
  5. Add the remaining 1 tablespoon oil and mix.
  6. Stir in the lime juice and serve.