In a medium saute or frying pan, toast the quinoa over medium heat for 8-10 minutes, stirring frequently. (The quinoa will make a popping noise and begin to turn dark near the end.)

Meanwhile, in a medium sauce pan, add the 3/4 cup lentils with 1.5 cups of water. Stir, and bring mixture to rapid simmer over medium-high heat, then reduce heat to low. Simmer uncovered for 20-25 minutes, adding enough water to keep the lentils covered (if necessary). Once cooked, strain lentils and set aside.

Once quinoa has been toasted, add stock and bring mixture to a boil over medium-high heat. Reduce heat to low and cover. Let simmer for 15 minutes, or until all the stock has been absorbed. Remove from heat and let sit covered for 2-3 more minutes before fluffing with a fork.

Meanwhile, in a medium frying pan, toast the sliced almonds for 5-6 minutes over medium heat, stirring frequently. Set toasted almonds aside.

Add minced garlic and diced onions with 1 Tbsp of olive oil to the frying pan. Sauté over medium heat, stirring often, for 5-6 minutes, or until garlic begins to turn dark in color. Remove from heat and set aside.

Meanwhile, brush a frying pan or grill pan with a small amount of vegetable oil. Add asparagus and cook over medium heat for 9-10 minutes, stirring occasionally. Set asparagus aside. Using the same pan, add the raw shrimp and cook until done (~2 minutes per side). Once cooked, season asparagus and shrimp lightly with salt and pepper and a squeeze of fresh lemon juice.

In a medium bowl, combine the cooked quinoa and lentils. Add the parsley, dried cranberries, lemon juice, lemon zest, sundried tomatoes, salt, toasted almonds, and sauteed garlic and onion. Stir until well mixed. Top with sautéed shrimp and asparagus. Finish with freshly ground black pepper and a drizzle of good quality olive oil.