Bring water to a boil in saucepan. Stir in quinoa and salt. Reduce heat to low; simmer, covered, until quinoa is tender, 10 to 15 minutes. Remove saucepan from heat and let stand 5 minutes; transfer quinoa to a large bowl to cool.

Meanwhile, bring a large pot of lightly salted water to a boil. Add asparagus; cook, uncovered, until tender but still crisp, 2 to 3 minutes. With a slotted spoon, immediately transfer asparagus to a bowl of ice water. Let stand several minutes until cold; drain.

Add asparagus, salad greens, feta, almonds, green onions, parsley, Thyme, and lemon zest to quinoa; toss to combine.

Whisk together lemon juice, oil, honey, garlic, mustard, and pepper in a small bowl until smooth. Pour over quinoa mixture; toss gently to coat.