Rinse quinoa under cool water until water runs clear; set aside to drain.

Bring vegetable stock to a boil in a medium-sized saucepan.

Add rinsed quinoa to the boiling stock.

Bring back to a boil, then reduce heat to a low simmer.

Cover and simmer for 15-20 minutes or until liquid has absorbed.

Finely chop shallots.

Heat 1/2 tablespoon of olive oil in a skillet over medium-high heat.

Toss in asparagus spears and sauté until nicely browned.

Remove asparagus from pan and slice at an angle into 1.5-inch pieces.

Set aside the sliced asparagus.

Reduce heat to medium, add the remaining olive oil, and sweat the shallots (do not brown them).

Set aside the cooked shallots with the asparagus.

Fluff the quinoa with a fork.

Add sautéed shallots and asparagus to the quinoa.

Stir until combined.

Season to taste with sea salt and pepper.