Add quinoa and a bay leaf to 1 ½ cups water or broth and bring to a boil.
Reduce heat, cover and simmer for 15 minutes.
While quinoa is cooking, sauté the mushrooms and garlic in ¼ cup of water or broth, until soft. Add remaining water and asparagus and cook covered until bright green (this won’t take long), then add chard, cook until both are tender.
Remove bay leaf and add mixture to quinoa.
Add the soaked sliced almonds and stir well.
Drizzle with olive oil.