Rinse and cook 2 cups of quinoa

Grill or oven roast 2 large or 3 small bunches of asparagus. To over roast, cut the asparagus into 3rds and toss onto a baking tray, drizzle with olive oil and salt, and bake at 400 degrees for about 15 minutes

Toast 1/2 cup pine nuts

Cut 1 pint of cherry tomatoes in half.

When the quinoa and asparagus are done, put into a large serving bowl. Add in pine nuts and tomatoes. Then add in 1/3 cup of golden raisins, and optionally, 1/3 cup of cubed feta cheese. (Or go vegan by skipping the feta.)

Add in plenty of olive oil — even 1/4 cup works for me, a few splashes of red wine vinegar, and salt and pepper to taste.