2 cups asparagus, trimmed and cut into 1-inch pieces
1/2 cup quinoa, well rinsed
1 cup vegetable broth
4 cups baby greens
3 tbsp pecans, toasted

1.5 tablespoons yellow mustard
1 tablespoon maple syrup (or less, add to taste)
1.5 teaspoons water
1.5 teaspoons extra-virgin olive oil
1/2 teaspoon tamari
1/2 tsp apple cider vinegar