Directions

• Prepare the dressing: Whisk together the honey, Dijon mustard, and sherry vinegar until combined. While continuously whisking, slowly drizzle in the olive oil until fully emulsified into the dressing.  Add the garlic clove, if using. Season the dressing to taste with Kosher salt and black pepper. 
• Cook the quinoa: In a fine-mesh strainer, rinse the quinoa under cool water for about 15 seconds, then transfer it to a 2- to 3-quart pot. Add 1 1/2 cups of water and a pinch of kosher salt to the quinoa, and bring to a boil over high heat. Reduce the heat to low, cover the pot with a tight-fitting lid and steam the quinoa until the water has absorbed and the quinoa is tender, about 18 minutes. Transfer the quinoa to a baking sheet or large plate and spread it out so it cools quickly. We want it to be no warmer than room temperature when we compose the salad. 
• Bring 4–5 quarts of water and 2-3 tablespoons of Kosher salt to a boil in a large pot. Prepare an ice bath by filling a large bowl halfway with ice, then add enough water so the bowl is two-thirds full. Make sure the ice bath is large enough to fit the asparagus, snap peas and corn. Add the asparagus and snap peas to the boiling water and cook for 45-60 seconds. Using a spider strainer or something similar (a regular strainer will work, just not as well), remove the asparagus and snap peas from the boiling water and plunge into the ice bath.  Don’t drain the boiling water, because you will use it for the corn. Bring the water you cooked the veggies in back to a boil, then add the corn. Cook the corn for 2 minutes, then remove and add to the ice bath with the asparagus and snap peas. Drain the veggies from the ice bath and pat them dry gently with a clean dish towel or a few paper towels. This is vital, because if the veggies are wet, the dressing will not cling to them well. They don’t need to be bone dry, just mostly dry.
• Cut the asparagus and snap peas into 1/2 inch pieces on the bias and add to a large bowl. Cut the kernels off the cobs and add to the bowl. Add the halved tomatoes, chick peas and quinoa to the bowl. Add the feta cheese and a few tablespoons of dressing to the salad and toss. Season taste with Kosher salt and pepper and add more dressing as desired. Top the salad with the sliced chives and sunflower seeds.