Cook your quinoa according to the package directions. Be sure to rinse it first for the best results. 2/3 cup dry quinoa equals about 2 cups cooked quinoa. Allow it to drain and cool before adding it to your salad.
Cook your chopped bacon in a large skillet over medium-high heat until crisp, stirring occasionally. Remove bacon from the pan with a slotted spoon, and set aside to drain on paper towels.
Rinse the green beans and trim off the ends, then cut them into about 1-1/2-inch pieces.
In a large saucepan fitted with a steamer basket, bring an inch of water to a boil.
Place your trimmed beans into the basket, cover, and cook for 3 minutes then add in asparagus and continue to cook for 2 minutes more. Cool veggies quickly in an ice bath immediately after steaming to keep them bright green and tender-crisp, then allow to drain fully.
In a small bowl, add the olive oil, vinegar, dijon, black pepper, sea salt, and chopped parsley to create your dressing. Whisk together really well.
In a large salad bowl, add your steamed veggies, and raw spinach. Add your cooked bacon and quinoa. Pour your dressing over the salad and stir and gently toss to coat everything well.
Divide mixture among plates and serve.
Enjoy!
