In a medium sized pan bring the stock to the boil, then add the quinoa, cumin, red chilli flakes and salt and pepper. Bring to the boil and simmer for 10 - 15 minutes. Fluff with a fork.
Dressing
Add all the ingredients for the dressing to a small bowl and whisk together.
Vegetables
Add the broccoli and asparagus spears to a pan of boiling water, cook for 2 - 3 minutes, then drain and chop into 1 inch pieces.
Assemble
Add the dressing to the quinoa, along with the red onion, asparagus and broccoli. Mix together until combined evenly. Sprinkle with toasted seeds..trust me!