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1. Cover dried quinoa with the water in a medium-sized saucepan. Turn heat to medium and simmer quinoa for about 20 minutes until the water is evaporated and quinoa is cooked through. Set aside.
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2. For the lemon vinaigrette, in a small bowl or, jar add olive oil, lemon juice, mustard, and salt. Wisk until combined. You may need to re-mix just before pouring over the salad.
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3. Dice the asparagus into 2-inch pieces on a diagonal.
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4. Cut the ends off the sugar snap peas and then cut them in half, diagonally.
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5. Fill a large bowl with ice and then add water and 1-2 tablespoons of salt.
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6. Fill a large pot with water and 1-2 tablespoons salt and bring to a boil.
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7. Toss the asparagus and sugar snap peas into the boiling water and let sit in the boiling water for about 30 seconds to 1 minute.
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8. Immediately pour them in a strainer, or use a straining spoon, and place them in the ice water. Let cool.
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9. Heat a large saucepan over medium heat and add the olive oil. Chop the shallot into a small dice and add it to the pan. Season with a pinch of salt and pepper. Cook for about 2-3 minutes, until starting to brown.
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10. Add in minced garlic and cook for about 30 seconds.
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11. Add the blanched vegetables and mix together, slightly warming the vegetables, about 1 minute.
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12. In a large bowl, add the cooled quinoa, vegetable mixture, and watercress leaves.
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13. Pour lemon vinaigrette over and mix together.
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14. Season with salt and pepper to taste.
