2 cups low sodium chicken broth or vegetable broth
1 tsp olive oil
1 lb asparagus, trimmed and cut diagonally into 2-inch pieces
3 green onions, diagonally sliced
2 radishes, trimmed and sliced
2 cups strawberries, hulled and sliced
1/3 cup feta cheese, crumbled
3 tbsp julienned fresh mint
1 (9 oz) pkg Dole romaine hearts
3 tbsp lemon juice
1 tbsp honey
1 tbsp grated lemon peel
1/2 tsp salt
1/4 tsp black pepper
Combine quinoa and broth in saucepan. Over high heat, bring to a boil, reduce heat to low; cover and simmer 15 minutes, until quinoa is tender. Cool. Place in large serving bowl.
Heat olive oil in skillet over high heat. Cook asparagus for 3 minutes, until tender-crisp, stir occasionally. Combine asparagus, green onions, radishes, strawberries, feta cheese and mint with the quinoa. Toss with Honey-Lemon Vinaigrette. Arrange DOLE Hearts of Romaine on a serving platter and top with asparagus-quinoa mixture in center.