In a large skillet heat olive oil over medium heat. Add diced onions and sauté until translucent, around 5 minutes. Add garlic and sauté until fragrant. Add red bell pepper and sauté an additional 2-3 minutes.
Stir in dry quinoa. Add white wine, broth, smoked paprika, saffron, sea salt, pepper and cumin. Bring to a light boil, reduce heat to a very low simmer, cover and cook for 10-15 minutes or until quinoa is tender and most of the liquid is absorbed. Add extra broth 1/4 cup at a time if needed.
Stir in asparagus, peas, chickpeas, tomatoes, cover and sauté until asparagus is crisp tender.
Top with chopped fresh parsley, slivered almonds and a lemon wedge. Enjoy!