Cook the quinoa: Place the rinsed quinoa in a saucepan, add water and cook according to package directions. Once done, take off the heat, drain, and carefully rinse under cold water to chill. Drain well.
Roast the asparagus: Preheat the oven to 410°F (210°C). Place the asparagus on a sheet pan in a single layer. Toss with the olive oil, garlic powder, salt and black pepper. Roast in the preheated oven for about 12 minutes, or until done. Sprinkle with parmesan or drizzle with balsamic vinegar if you like.
Make the dressing:
To make the dressing, whisk together all dressing ingredients and set aside until ready rot use.
Make the salad:
To eat right away: Gently toss all prepped ingredients with the dressing and serve immediately.
To store: Keep prepped ingredients in separate containers as directed in the post and store in the fridge for up to two days.