Preheat the oven to fan assisted 160C / 180C / 350F / gas 4.
Place the asparagus and oranges on a baking tray, drizzle on some olive oil and season with salt.
Roast the asparagus for about 15-18 minutes turning the asparagus once.
Whilst the asparagus is roasting, rinse the quinoa well and let it drain, then transfer into a pot, add in the water and bring to the boil.
Reduce to a simmer, cover and let cook for 15 mins. Then switch off the heat, open the lid and fluff the grains and let the quinoa stand for about 10 mins.
Blanch the peas for a few minutes in boiling water and drain.
Mix together all the ingredients (excluding the oranges) and serve with a couple of roasted orange wedges to squeeze over the salad.
Notes
You can add more vegetables like chopped peppers or even more peas.