Quinoa with Green Asparagus and Mozzarella Cheese

For the quinoa with green asparagus and mozzarella, bring the quinoa to a boil with the soup. Simmer over low heat for 13 minutes.

Cut away the woody ends from the asparagus spears. Bring salted water to a boil with a pinch of sugar and milk. Drop in asparagus spears and cook until al dente, about 8 minutes. Lift out and cut into bite-sized pieces.

Wash and quarter the cherry tomatoes and slice the mozzarella.

Add olive oil to a pan and sauté asparagus and tomatoes briefly. Add the quinoa and mix well. Arrange on plates, top with the mozzarella slices and sprinkle with freshly chopped parsley.

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