In a pot of salted boiling water, cook the quinoa for 13 minutes. Add the broccoli and continue cooking for 2 minutes. Drain and rinse in a fine-mesh strainer under cold running water. Drain thoroughly.
Preheat the grill, setting the burners to high. Oil the grate.
Grill the asparagus until tender-crisp. Cut into 1 1/2-inch (4 cm) pieces.
In a large bowl, combine the quinoa, broccoli, asparagus and the remaining ingredients. Season with salt and pepper and toss well. Serve warm or cold.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.