Preparation

1. Cook the quinoa according to the instructions on the packaging.
2. Wash and dry the spinach and arugula. Other herbs too. Cut with a sharp knife into half-inch pieces. Now transfer to a bowl.
3. Wash asparagus, dry and cut into slices of a few millimeters. Green asparagus can be eaten raw. Alternatively, you can blanch them in boiling water for 30 seconds then transfer to a bowl.
4. Add the remaining ingredients to the bowl along with the previously cooked quinoa. It is best to toast the seeds in advance in a dry pan or in the oven. Season and mix. The salad is best after a dozen or so minutes. You can also mix it with another healthy ingredient, such as lentils, small beans or groats.