Put the quinoa in a fine sieve and wash thoroughly under lukewarm water. Bring 300 ml salted water or vegetable stock to the boil and simmer the quinoa in it for 15 minutes over a medium heat. Then strain off the excess water and allow the quinoa to cool.
Wash the asparagus and discard the woody ends. Peel the bottom third if necessary and cut the asparagus into pieces. Heat a little Frying Oil Olive in a frying pan and cook the asparagus until tender. Season with salt, pepper and a pinch of sugar.
Toast the mixed seeds in the frying pan without oil until golden brown.
Put the ingredients for the dressing in a screw-top jar and shake vigorously.
Wash and clean the remaining vegetables before chopping into small pieces. Arrange everything in a bowl and drizzle with the dressing shortly before serving.