In a big bowl add all the ingredients (except the vinaigrette) and mix together until combine.
Pour the vinaigrette and stir to combine.
Put in the fridge for 15 minutes and serve it cold. Enjoy!
Notes
Remember to rinse the quinoa before cooking so they don't taste bitter.
Before roasting the asparagus, make sure to remove the woody bottoms.
I like English cucumbers as they're seedless and don't have a thick skin.
To store: I recommend not adding the dressing to the salad if you plan on storing it in the fridge as it can get soggy. This salad lasts for up to 4 days in the fridge when stored separately.
To reheat: You can warm up the quinoa salad in the microwave before adding the dressing.