Preheat the oven to 425 degrees F (220 degrees C).
Remove the woody stems from the Asparagus (0.50 pound).
Mince the Yellow Onion (1/2). Mince one Garlic (1 clove).
Peel the other Garlic (1 clove).
Drain and chop the Sun-Dried Tomatoes in Olive Oil (4 ounce).
Place the asparagus on a rimmed baking sheet and drizzle with Extra-Virgin Olive Oil (1 tablespoon). Season with a little Salt (to taste) and Freshly Ground Black Pepper (to taste), and toss to coat.
Roast asparagus for 8-10 minutes until lightly brown and just tender. Don’t overcook them. You want them to have a little bit of crunch.
When cool enough to handle, slice the spears into 1-inch pieces and set aside.
Heat the remaining Extra-Virgin Olive Oil (2 tablespoon) in a large Dutch oven or saucepan. When hot, add the minced onion and minced garlic and sauté for 2-3 minutes until the onions become translucent.
Add the Quinoa (1 cup) to the pan and stir to coat with oil. Cook for 2 minutes, stirring constantly, until the grains are lightly toasted.
Add Dry White Wine (1/2 cup) to the pan and cook, stirring constantly, until all of the liquid has been absorbed, about 2 minutes.
Add Low-Sodium Vegetable Stock (1 3/4 cup) and bring to a boil. Lower until just simmering, cover and cook for 13-15 minutes until the liquid has been absorbed.
While the quinoa is cooking, make the herb puree. Place the Fresh Basil (1/2 cup), Fresh Parsley (1/2 cup), the peeled garlic Low-Sodium Vegetable Stock (1/2 cup) in a blender or food processor. Puree until smooth.
Stir the herb puree and Parmesan Cheese (1/2 cup) into the cooked quinoa. If the mixture is too thick, you may want to add another ¼ cup of vegetable stock.
Add the roasted asparagus and sun-dried tomatoes and cook for 1 minute until heated through. Taste and season with a little salt and pepper.
Serve warm. Top with extra Parmesan if desired.