Quinoa with roasted asparagus and bacon

What to do with these hard boiled eggs? How about I throw them in some quinoa with asparagus and bacon. Great idea.
A good recipe for brunch, lunch or light dinner. With, maybe, a potato leek soup and a green salad, wonderful. Strange as it may seem, it's also good for breakfast.


Quinoa with roasted asparagus and bacon

• 3/4 c quinoa
• 4 hard boiled eggs, peeled and chopped
• 1/2 lb asparagus, hard ends snapped off
• 3-4 slices of good bacon (Beeler's is a good choice)
• 1 T. dijon mustard
• 3 T red wine vinegar
• 2 tsp olive oil
• 1 tsp maple syrup
• salt and pepper

Cook quinoa according to package directions (I like to salt the cooking water for the quinoa.)
Place cleaned asparagus on a foil lined baking sheet and place under the broiler. As the asparagus cooks, toss it around to cook evenly. Cooking times vary but it will take roughly 5-7 min. It should be tender and slightly browned. Remove from oven and set aside to cool slightly.
Cook bacon as you wish. Some like to bake it, while others prefer stove top. The choice is yours. When asparagus is cool enough to handle, cut spears into bite size pieces and place in a medium bowl. Now, cut bacon into bite size pieces and add to the asparagus. When quinoa is done cooking add it, along with the chopped eggs, to the bacon and asparagus. In a small bowl whisk together the last 5 ingredients (adding salt and pepper to taste) and pour over quinoa. Toss it all together lightly and serve warm or at room temperature.