Cook quinoa according to package instructions (you should end up with about 6 cups of cooked quinoa).
While quinoa is cooking, heat coconut oil over medium-high heat. Add onions and cook for 1-2 minutes. Add asparagus and cook for another 2-3 minutes. Add kale and cook a minute longer to wilt.
Remove vegetables from heat and toss with cooked quinoa. Mix salt and cayenne pepper into lemon juice and toss with quinoa. Add remaining ingredients and toss to combine. Can be served warm or chilled.