Add a cup of water to a saucepan and place on medium heat. Rinse quinoa under running water and once it runs clear add to the saucepan. Add a pinch of salt and simmer for 10-15 minutes or until the quinoa has absorbed all the water. Remove off heat and let cool.
Boil some water in another saucepan. Cut the hard ends off the asparagus and place in boiling water for 3-6 minutes and remove. Chop into bite size pieces and let cool.
To make the dressing mix lemon, garlic, olive oil, honey, cinnamon, salt and pepper together in a small jug.
In a large bowl add oranges, dates, radishes, onion, lettuce and the cooled asparagus and quinoa. Mix well and drizzle with dressing before serving.
Recipe and Photography by Adeline & Lumiere