Rinse 1 cup quinoa under cold water in a fine-mesh sieve to remove any bitter saponins.

In a medium saucepan, combine rinsed quinoa and 2 cups broth or water. Bring to a boil, then reduce to a simmer, cover, and cook for 12–15 minutes until liquid is absorbed and quinoa is fluffy.

Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork and let cool slightly.

Tip: For more flavor, toast the quinoa in a dry saucepan for 2–3 minutes before adding liquid.

Preheat oven to 425°F (220°C). Toss asparagus pieces with 1–2 tablespoons olive oil, salt, and pepper. Spread on a baking tray and roast 10–12 minutes until tender-crisp and slightly caramelized.

Alternatively, you can steam by adding asparagus to boiling salted water for 2–3 minutes, then plunge into an ice bath.

Tip: Roasting gives a deeper, slightly sweet flavor; boiling/steaming preserves a lighter vegetal freshness.

Blanch fresh peas for 1–2 minutes in boiling water then shock in ice water, or use thawed peas directly.

Hull and quarter strawberries; slice larger ones into bite-sized pieces.

Whisk together olive oil, lemon juice, apple cider vinegar, honey, minced garlic (optional), Dijon mustard, and a pinch of salt and pepper.

Taste and adjust: add more honey for sweetness or more lemon for brightness.

Tip: Prepare the dressing ahead; it keeps well in the fridge for 3–4 days.

Grill or pan-sear chicken breasts for 6–8 minutes per side.

Roast chickpeas coated in olive oil and spices at 400°F (200°C) for 20–25 minutes.

Sear pressed tofu until golden.

Toast sliced almonds or seeds on a baking tray for 5–7 minutes at 350°F (175°C).

In a large bowl, combine warm quinoa, roasted/steamed asparagus, peas, strawberries, and greens. Drizzle half the vinaigrette and toss gently.

Finish with crumbled cheese and toasted nuts. Serve with extra dressing on the side.