- Bring water to a boil, add quinoa. Cook on medium low, covered for 15-20 minutes, until water is absorbed.
- In a large skillet, saute' asparagus in 2 tbsp. of the olive oil for 5-6 minutes. Season with salt and pepper. Let cool.
- Blend remaining 4 tbsp. olive oil, lemon, peppermint, and black pepper oils in a small mixing bowl.
- Place warm quinoa in a large mixing bowl and fluff with fork to separate clusters. Fold in asparagus, scallions, cranberries and spinach. Pour olive oil mixture atop and
combine. Add salt and pepper to taste.