Add the olive oil to a 2-quart sauce pan set over medium heat. Then add the garlic and saute for 1 - 2 minutes, or until fragrant.

Add the quinoa, your liquid of choice (water, vegetable broth, or chicken broth), the lemon juice, and the salt to the garlic.

Note: If the quinoa is not pre-rinsed, rinse well in a fine-mesh colander to remove the bitter outer coating. Drain completely before adding to the pot to cook.

Bring the quinoa mixture to a boil, reduce heat to low and cover.

Cook for 15-20 minutes, or until water has been absorbed and the quinoa is cooked through.

Remove from heat and let rest 5 minutes with the lid on.

Afterwards, stir in the shallot.

Transfer the quinoa to a bowl to chill in the refrigerator while preparing the remaining ingredients.

Measure the white balsamic vinegar, olive oil, honey, dijon mustard, fresh tarragon, salt, and pepper into a glass jar.

Secure the lid on the jar, then shake vigorously for 30 seconds to combine. Set aside.

Wash and dry the asparagus. Snap the woody ends off of the asparagus, then discard.

Next, slice the asparagus spears into ¼-inch thick rounds.

Prepare a large bowl with cold water and ice cubes. Set aside.

Add the asparagus to a steamer basket in a saucepan with boiling water. Turn the heat to low and place the lid on the pan.

Steam the asparagus for 30 seconds.

Remove the asparagus from the pan and transfer it to the ice water to stop the cooking process and preserve the bright green color.

Drain the asparagus and set aside.

Remove the quinoa from the refrigerator, stir half of the vinaigrette into the quinoa, stirring to coat.

Then, add the asparagus and half of the almonds, gently stirring to combine.

Garnish with goat cheese, remaining almonds, and any other optional garnishes desired.

Serve with more vinaigrette according to your taste.