Cook the quinoa.
In a medium saucepan, bring one cup of red quinoa and two cups of water to a boil. After it boils rapidly, reduce the heat to low, and simmer for about 15 to 20 minutes.
All of the liquid needs to be absorbed. Once you reach this point, fluff the cooked quinoa with a fork.
Transfer the cooked quinoa to a mesh strainer and strain the excess water. Place it back to the pot where you cooked it, cover, and set aside.
Roast the asparagus.
Bend each asparagus spear by snapping the bottom the stalk. This will break naturally where the woody part ends.
Preheat the oven to 425F. Line a parchment paper on the baking pan and carefully arrange the asparagus in one layer.
Drizzle the asparagus with two tablespoons of olive oil, and lightly season with salt and pepper. Roast the asparagus for 10 to 15 minutes. Remove from heat.
Once cooled, cut the asparagus into 2-inch pieces. Set aside.
Assemble the salad.
In a serving bowl, combine the quinoa (it should still be warm at this point) and the pieces of asparagus.
Toss in the crumbled feta cheese and the almonds, and season with salt and pepper according to your preference.