Quinoa Pasta Salad - cooking recipe

Ingredients

16 oz quinoa pasta (fusilli), like Andean Dream, or regular pasta
1 cup small broccoli florets (8 oz)
2 cups sliced asparagus (8 oz)
1 tbsp garlic-flavored olive oil
1/4 cup minced red onion
3 cups chopped rainbow chard (about 10-12 oz)
1 cup cherry or grape tomatoes, quartered
1/2 cup balsamic vinaigrette
2 tbsp chopped fresh basil

Preparation

Cook pasta in boiling salted water until al dente, adding broccoli and asparagus for last 3 mins. Rinse under cold water then drain.
In a skillet, heat oil over medium-high heat. Cook onion and chard for 3 mins, or until chard is just wilted. Transfer to a large bowl and toss with pasta, tomatoes, vinaigrette and basil. Season. Serve warm, at room temperature or cold.