Place trimmed asparagus on a rimmed baking sheet and drizzle with 1 teaspoon of olive oil then season with salt and pepper. Roast in the oven for 20 minutes. Allow to cool and then cut into 1-inch pieces.
In the meantime, whisk together lemon juice, olive oil, garlic, and a pinch of salt and pepper.
Place cooked quinoa in a large bowl and toss with the lemon dressing. Gently stir in asparagus and red pepper and then top with crumbled feta cheese. Enjoy.