In a small bowl, add chopped shallot or red onion and lemon juice and allow the shallot or onion to soak in the juice for a few minutes to soften the harsh flavor. Add olive oil, honey, salt and pepper and whisk to combine. Cover and refrigerate dressing.

Add quinoa, water and salt to a medium-sized saucepan and place over high heat. Allow water to come to a boil then cover and reduce heat to low. Simmer the quinoa, covered, for 18–20 minutes or until all water is absorbed and quinoa is tender. Remove from heat, fluff quinoa with a fork and transfer into a large mixing bowl.

Add asparagus pieces into hot quinoa and allow the heat and steam from the quinoa to cook the asparagus for 3–4 minutes or longer, until it reaches desired tenderness. Once asparagus is tender, add entire bag of frozen peas and stir to combine. The frozen peas will cool the quinoa and defrost the peas at the same time.

Pour dressing over salad mixture and toss to combine. Cover and refrigerate until completely chilled. Just before serving, stir in grated Parmesan and season to taste with salt and pepper.