In a medium saucepan, bring the 2 cups of chicken broth to a boil.

Add in the 1 cup of uncooked quinoa. Lower the heat and allow the quinoa to simmer, stirring occasionally, until cooked, about 10-15 minutes.

In a separate pan, saute the fresh asparagus and smoked sausage on medium heat until the asparagus is tender, about 10-15 minutes. I've found I didn't need to add any oil with the sausage.

Add in the 2 cups of cooked quinoa and continue to saute 5-6 minutes.

Serve immediately.

Leftovers also reheat well.