Preheat the oven to 400°F. Line a sheet pan with aluminum foil and place the asparagus pieces on the pan. Drizzle with olive oil and sprinkle with a little salt and pepper. Roast in oven for 15-20 minutes until tender.

While asparagus are cooking, add the quinoa and 2/3 cups of water into a small sauce pan and bring to a boil. Reduce to a simmer and cover for about 10-15 minutes until all the water is absorbed. Set aside.

In a large bowl, add the red kidney beans, red onion and almonds. Either dice or peel the cucumber into strips and cut into bite size pieces and add to the bowl. Once asparagus and quinoa are cooked, add those in too and toss to combine.

Add all of the dressing ingredients into a little bowl and whisk to combine. Pour over the salad and toss. Lastly add the parmesan cheese in and give one last toss.

Store in fridge until ready to serve. Serve cold as is or over a bed of greens.