Cook the quinoa according to package instructions and let it cool.,

Blanch the asparagus and green beans in boiling water for 2-3 minutes until tender, then drain and rinse under cold water.,

In a large bowl, combine the cooled quinoa, asparagus, green beans, and roasted almonds.,

In a small bowl, whisk together lemon juice and miso paste, then pour over the salad and toss to combine.