Shave the asparagus with a vegetable peeler. To do so, hold the touch end of the asparagus against a cutting board, and peel from the tough end toward the tip. (See tips above)
Cook the quinoa (I like to make extra for more salads and for breakfast, 1 cup of dry quinoa yields over 3 cups cooked quinoa). Combine rinsed quinoa with twice as much water in a saucepan. Bring to a boil, cover and reduce heat to a simmer. Cook for 15 minutes or until water is absorbed, remove from heat and fluff with a fork.