Calories 160, Fat 5.6g, Saturates 0.7g, Carbohydrates 19g, Sugars 3.1g, Protein 6.0g, Salt 0.21g
Rinse the quinoa and cook in the stock for 15-20 mins.
Remove the ends of the asparagus and chop into 1-inch pieces.
Briefly blanch the asparagus and set aside to cool.
Finely slice the spring onions.
Once the quinoa is cooked, allow to cool until just warm.
Combine all the ingredients in a bowl.
Mix the dressing together, add to the salad and toss until well combined.