Preheat the oven to 400° Fahrenheit. Line a large baking sheet with parchment paper and set aside.

Trim the bottom ¼ of the asparagus stalks, removing the woody ends. Chop the asparagus stalks into 1-inch pieces. Add the cut asparagus to the baking sheet and drizzle with the avocado oil and a pinch of salt. Toss to coat the asparagus and then spread into an even layer. Roast in the preheated oven for 10-12 minutes until bright green and crisp-tender. When done, remove from oven and set aside.

Rinse the quinoa with cold water and drain well. Add the quinoa to a medium sauce pan with the water and a pinch of salt. Bring to a boil, then reduce heat to low and cover. Let simmer for 15-17 minutes until the grains are translucent and the liquid has been absorbed. Remove from the heat, stir in the peas, and cover. Let sit for 10 minutes to steam the peas.

While the quinoa is cooking, chop the dill and the white and light green parts of the green onions. Drain and rinse the white beans. Set aside.

In the bottom of a large bowl, combine the olive oil, white wine vinegar, lemon juice and zest, honey, Dijon mustard, salt, black pepper, and garlic powder. Whisk together to combine and emulsify.

Add the cooked quinoa and peas, roasted asparagus, white beans, herbs, and pepitas to the bowl. Toss to coat everything evenly with the vinaigrette. Taste and adjust seasoning as needed.

Serve immediately or chill in the fridge until ready to serve. Store leftovers in an airtight container in the fridge for up to 4 days.