In a small bowl or jar, whisk together the olive oil, lemon juice, vinegar, garlic, honey, salt, and pepper. Set aside.
Place the arugula in a salad bowl. Top the arugula with the quinoa, asparagus, peas, radishes, avocado, egg slices, and almonds. Drizzle with dressing and season with salt and pepper, to taste. Serve immediately.
Note-you probably won't use all of the dressing. Store leftover dressing in a jar in the refrigerator for up to one week. I usually make this salad when I have leftover asparagus, quinoa, and hard boiled eggs so it doesn't take long to put together. You can cook everything the same day and it still won't take too long. Make extra so you can eat it a few days in a row for lunch!