Bring 1 ½ cups of water or broth to boil in medium pot.
Add 1 cup quinoa. Cover and simmer over low heat for 15 minutes.
Remove from heat and let stand, covered, for 5 minutes. Fluff with fork.
Spread cooked quinoa on a baking pan and let cool for a least 30 minutes. (This is a great meal prep item for the week.)
Vinaigrette
Mix all vinaigrette ingredients in a food processor and set aside.
Soft-Poached Eggs
Bring a small sauce pot filled with an inch or two of water to a boil.
Once boiling, add an egg or two to the pan and set a timer for 6 ½ minutes.
After 6 ½ minutes, remove the egg(s) from the pot and place them in an ice water bath or run under cool water until they are cool enough to handle and peel.
Asparagus
Clean and trim asparagus.
Bring the same small sauce pot filled with an inch of two of water to a boil.
Once water is boiling, add asparagus and cover for 3 to 4 minutes (depending on the size of your asparagus).
Prepare a large bowl of ice water.
Once cooked, use a slotted spoon or tongs to remove asparagus and immediately plunge into bowl of ice water. Allow a minute or so to cool, remove and pat dry.
Finally, cut asparagus into thirds, making them fork ready.
Assembly
Mix 1/2 cup quinoa, asparagus and watercress first tossing in pumpkin and sunflower seeds with the vinaigrette.
Top with egg, sliced radishes and avocado and enjoy!