Cook the quinoa according to the directions on the package (approx. 2:1 ratio water to quinoa).
Heat 1 T olive oil in a large sauté pan over medium heat.
Add the shallot and sauté until soft.
Next, add the asparagus and continue to sauté until cooked through, about 5 minutes.
Add the peas during the last minute.
For the dressing, combine all ingredients in a small blender or food processor and blend until smooth. If you do not have either of these, mine the garlic and basil and whisk everything to combine.
To serve, toss quinoa, veggies and dressing together. Garnish with fresh basil and sliced avocado.