Step 1

Heat large pot of salted water to a boil over high heat. Add asparagus; cook 1½ minutes. Transfer asparagus to bowl filled with ice water; once cooled, drain and pat dry.

Step 2

In large bowl, whisk lemon juice, honey, salt and pepper; whisking constantly, slowly drizzle in oil until emulsified. Add quinoa, arugula and asparagus; toss to combine. Fold in strawberries and cheese. Makes about 7 cups.