Cook the quinoa in boiling water for 15 minutes, drain and rinse with cold water. Mix in the almonds.
Brush the asparagus with a little oil and fry for 2 – 3 minutes, then cut in half.
Whisk together the lemon juice and oil and toss into the quinoa with the salad leaves.
Grill the goat’s cheese until golden and place on top of the quinoa salad.