Asparagus avocado quinoa tabbouleh

Name: Asparagus, avocado & quinoa tabbouleh
Ingredients: 300g quinoa; 250g soya beans; 12 fat asparagus spears, woody ends snapped off and tips and stalks separated; 300g Greek yogurt; 1 tsp sweet paprika, plus a pinch to serve; 2 garlic cloves, crushed; zest and juice 2 lemons; ½ large cucumber, halved lengthways, seeds scooped out with a teaspoon, sliced; 4 spring onions (we used the ones with the fat bottoms), thinly sliced; large pack mint, leaves picked; 2 small packs dill, roughly chopped; large pack parsley, roughly chopped; 2 avocados, stoned, peeled and cut into chunks; juice 3 limes; 1 tbsp agave syrup; 2 tbsp rapeseed oil