Cook the quinoa as per the instructions on the packet (typically you need 2/3 cup water for 1/3 cup of quinoa). Add the vegetable stock cube to the water. When the quinoa is cooked, let it cool and fluff with a fork.
Blanch the asparagus and corn for 2 minutes in boiling water. Drain and rinse with cold water. Drain again and mix with the cooled quinoa.
To make the dressing, combine the garlic, balsamic vinegar and olive oil. Toss with the quinoa salad and serve at room temperature.