1. Sauté onion in olive oil until tender. Add the garlic and sauté for 1 more minute. 2. Add the sliced mushrooms and asparagus and cook until tender. 3. Add the quinoa, thyme and pepper. Cook for 2 minutes. 4. Add the BRG Veggie Stock. Cover and simmer for about 15 minutes, or until quinoa is tender. 5. Combine the olive oil, lemon juice, lemon zest and dill. Toss with the warm salad.