Roasted Asparagus and White Bean Quinoa Salad (vegan, gluten-free)

0 Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper or a silicone mat. 
1 Trim the bottom 2 inches of the asparagus. Place on the baking sheet and drizzle olive oil over the asparagus and mix with your hands until combined. Generously sprinkle salt, pepper, and garlic powder over it. Place in the oven and roast for 20-25 minutes, until asparagus are tender and starting to char. 
2 Cook quinoa according to package’s instructions. While quinoa is cooking, prep other ingredients for the salad if needed. 
3 Make the dressing by combing the olive oil, lemon juice, dijon mustard, pure maple syrup, salt, and pepper in a liquid measuring cup. Whisk until well combined. 
4 Once asparagus and quinoa are done, assemble the salad. In a large salad bowl, add the arugula, quinoa, beans, roasted asparagus, tomatoes, pickled red onions, feta, and chopped pecans. Drizzle dressing on top and toss until well combined. Taste and add more salt and pepper if needed. Enjoy!