Cook quinoa as directed on package.

Drain and rinse chickpeas, then add to cooked quinoa.

Roughly chop spinach, cut asparagus into 1-inch pieces, and chop tomato and pepper. Add all to quinoa.

Remove arils (seeds) from pomegranate and add to salad along with 2-3 tablespoons of dressing. Toss well to coat.

Serve immediately at room temperature, or cover and place in the refrigerator until chilled.