FOR THE DRESSING: Combine cilantro, garlic, red wine vinegar, avocado and jalapeno in a blender or food processor. Pulse to combine, adding water as need until desired consistency is reached. Set aside until ready to use.

FOR THE BOWLS: Preheat the oven to 400 degrees. Spray a baking sheet with non-stick spray and place asparagus on the sheet. Sprinkle with salt and pepper and bake until tender (approx. 7-10 minutes). To assemble: In 4 bowls, layer spinach, lettuce, quinoa, asparagus, edamame, avocado, jalapeno and red onion. Top with chimichurri and serve.