1. Peel onion and garlic and rinse all vegetables. Mince onion, chop garlic, asparagus, spinach. In a small pan (med to med low heat, add about 1/2 teaspoon to the pan and slowly sauté garlic and onion first and then add in asparagus and cook until al dente or still firm.
2. Chop apple and mango. Once cooked, set aside and sauté apple in other 1/2 tbsp of olive oil until cooked al dente or until the apple softens and sweetens.
3.. In a large bowl, add cooked quinoa, garlic & onion asparagus mix, cooked apple, Italian Seasonings (if desired), chopped spinach, and muesli (I used a mix of cashews, pecans, almonds, raisins, cranberries, and toasted granola and I set some aside for garnish) into bowl.
4. Add balsamic vinegar and stir until ingredients are evenly distributed.
5. Sprinkle with amaranth, and remaining muesli mix.