In a medium saucepan, add quinoa and chicken broth and cook on high. Once it comes to a boil, reduce the heat to low and cover. Let cook for 15 minutes. Quinoa is done cooking when you see the tiny spirals curling around the grains. Remove from the heat and set aside.

Meanwhile, in a saute pan over medium-high heat, cook onions in 1 Tbsp. olive oil for 5 minutes then add the asparagus pieces and 1/2 tsp. salt and cook for an additional 3-5 minutes until just tender. Add the vegetables and feta to the warm quinoa.

In a separate large bowl, whisk together the olive oil, dijon, vinegar, honey and salt. Toss the vegetable and quinoa mixture with the dressing and tomatoes.

This salad is best served warm, but is also great leftover for lunch served cold!