Peel the potatoes, wash and cut into 1 cm thick slices. Dab off and spread on a baking tray. Sprinkle with oil and salt and bake until the potatoes are golden and crispy. In the meantime, wash the quinoa thoroughly in a fine sieve, drain and place in a saucepan. Bring to boil with twice the amount of salted water and simmer for 20 minutes open. Drain into a sieve and set aside.
Cut off the ends of the asparagus. Peel the green asparagus in the lower third, the white asparagus whole. Cut all the bars into slices. Peel and chop garlic. Heat the oil in a pan and fry the garlic, add the asparagus and sauté. Season with salt.
Put all the dressing ingredients in a glass jar and shake, set aside.
Wash the arugula, peel the carrots, slice the cucumbers.
Arrange all ingredients in 2-3 bowls. Shake the dressing again and pour over the ingredients.