Cook the quinoa, cover 1 cup of dried quinoa with 2 cups of water in a medium sized saucepan. Turn heat to medium and simmer quinoa for about 20 minutes until the water is evaporated and quinoa is cooked through. Set aside.

Make the lemon vinaigrette, in a small bowl, or jar add olive oil, lemon juice, dijon mustard, and salt. Wisk until combined. You may need to re-mix just before pouring over the salad.

Dice the asparagus into 2 inch pieces on a diagonal.

Cut the ends off the sugar snap peas and then cup them in half, diagonally.

Blanch the vegetables, fill a large bowl with ice and then add water and 1 - 2 tablespoons of salt. Fill a large pot with water and 1 - 2 tablespoons salt and bring to a boil

Toss the asparagus and sugar snap peas into the boiling water and let sit in the boiling water for about 30 seconds to 1 minute.

Immediately pour them in a strainer, or use a straining spoon, and place them in the ice water, let cool.

Heat a large saucepan over medium heat and add ½ teaspoon of olive oil. Chop the shallot into a small dice and add it to the pan. Season with a pinch of salt and pepper. Cook for about 2 - 3 minutes, until starting to brown.

Add in minced garlic and cook for about 30 seconds.

Add the blanched vegetables and mix together, slightly warming the vegetables, about 1 minute.

In a large bowl, add the cooled quinoa, vegetable mixture, and watercress leaves.

Pour lemon vinaigrette over and mix together.

Season with salt and pepper to taste.