Cook quinoa according to directions and put into bowl to cool down. Add spinach so that it wilts some.
Roast asparagus, mushrooms and shallots in oven (425 degrees) for about 5 minutes. Remove from oven and add to quinoa. Add tomatoes, artichoke hearts and olives and toss together.
Mix ingredients for vinaigrette and add to salad. Mix together and chill for about an hour.
This dish is delicious served warm as well. Also great served with grilled chicken breast or grilled salmon.