Rinse 1 cup of quinoa under cold water. Combine quinoa with 2 cups of water and a pinch of salt in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes until fluffy. Let cool.

Chop half a medium head of broccoli and trim the asparagus, cutting into 2-inch pieces. Steam for about 4-5 minutes or roast in a preheated oven at 400°F (200°C) for 10-12 minutes for optimal texture.

In a large mixing bowl, combine cooled quinoa, broccoli, asparagus, thinly sliced courgette, and 1 cup of frozen peas. Fold in mixed salad leaves and add ½ cup of roughly chopped almonds.

Whisk together the juice of 1 lemon, 3 tablespoons of olive oil, and a pinch of salt and pepper for the vinaigrette. Optionally add herbs for extra flavor.

Drizzle the vinaigrette over the salad and gently toss to coat all ingredients.

Top the salad with sliced avocado and sprinkle with chopped spring onions. Serve chilled or at room temperature.