Bring a large saucepan filled with water to a boil. Add asparagus and peas; boil 2 minutes. Drain and plunge into a bowl of ice water. Drain.
In a saute pan, melt butter, add vinegar and Dijon mustard. Stir until well blended. Add quinoa and pepper to pan, cook 1 minute. Place quinoa mixture into a bowl, add asparagus mixture, parsley, thyme and spinach, tossing to combine. Divide mixture between 4 plates. Sprinkle with almonds and feta cheese.