This rich and dynamic quinoa salad could easily be pulled together with whatever leftover grain you have on hand, such as farro or bulgur. A trio of fresh herbs deliver a major dose of freshness while balancing out more robust flavor components, such as whole-grain Dijon mustard and toasted almonds. To make this dish vegetarian, prepare the quinoa using vegetable stock instead of chicken stock and eliminate the bacon.
2 1/2 cups fresh asparagus, cut diagonally into 1-inch pieces
Bring a large saucepan filled with water to a boil. Add asparagus and peas; boil 2 minutes. Drain. Plunge into a bowl of ice water; drain.
Cook bacon in a large skillet over medium-high heat 4 minutes, stirring occasionally. Remove bacon from pan with a slotted spoon; set aside. Add vinegar, butter, and Dijon mustard to drippings in pan, stirring with a whisk until butter melts. Add quinoa and pepper to pan; cook 1 minute. Place quinoa mixture in a medium bowl; add asparagus mixture, parsley, tarragon, thyme, and spinach, tossing to combine. Divide quinoa mixture among 4 plates; sprinkle evenly with reserved bacon and almonds.