Bring about 3 cups of water to boil, add asparagus and cook for about 2 minutes, until they're starting to get tender. Pour through a strainer and rinse with cold water to stop the cooking process. Set aside while you assemble the salad.
Add spinach, wild rice, quinoa and asparagus into a large bowl.
Whisk together the dressing ingredients then pour over salad and toss to combine. Serve immediately or store in the fridge for up to one day.
*if cooking rice from scratch, follow the instructions on the package for cooking wild rice (mine took about 50 minutes).