Quinoa Salad with Hummus

Quinoa Salad
1.5 cups dry quinoa (I use more than 1 cup but less than 1.5 cups so decide for yourself)
1 english cucumber - seeded and chopped
1 pint grape tomatoes - quartered if large, halved if small
2 red bell peppers - chopped
2 scallions - chopped
1 bunch asparagus - I use as thin as i can find
4 oz crumbled feta cheese
4 oz kalamata olives - chopped (optional)
1/4 bunch cilantro - chopped

Quinoa Dressing
1/8 cup Red Wine Vinegar

1/2 Tbsp Balsamic Vinegar
1/4 cup (scant) olive oil
1/4 tsp dried oregano
1/4 tsp sugar
1/2 tsp salt
1/2 Tbsp dijon mustard

Hummus
2 19 oz cans garbanzo beans, drained into a bowl, then rinsed
1/2 cup + reserved garbanzo liquid
1/4 cup Tahini
1/8 cup Olive Oil
Juice of 1/2 a lemon
1 tsp salt
1 small garlic clove - minced

To prepare Hummus
Combine all ingredients in a food processor or blender and blend until smooth.  Add additional garbanzo liquid as needed.

To prepare Dressing
Combine all ingredients in a jar and shake.  You will use this whole amount for the quinoa recipe.

To prepare Quinoa
1.  Cook quinoa according to package directions.  This makes over 3 cups of quinoa and I generally use 2.5-3 cups for the recipe.  It is really personal taste as to the quinoa/veggie ratio.  Allow quinoa to cool before combining with the veg.
2.  Roast/Grill/Steam Asparagus as quinoa cooks.  I usually roast or grill.  Allow to cool and cut to bite size pieces.
3.  Chop all the raw veggies while the quinoa and asparagus cook and add to a very large bowl.
4.  When all is cooled, combine veggie, quinoa and dressing and mix well.  Refrigerate until ready to use.
5.  To serve, scoop a large portion of the quinoa into a bowl, hollow out the middle, and place a large dollop of hummus inside.  Serve with pita chips or baked won tons.