Step 1 Combine lemon juice, garlic and white wine in a shallow non-metallic container. Add chicken tenderloins and stir to coat. Cover and place in fridge to marinate for 30 minutes.
Step 2 Rinse quinoa thoroughly and place in a large saucepan with 1¾ cups cold water. Bring to the boil, then reduce heat to low. Cover saucepan and simmer for 12–15 minutes, or until water has completely evaporated. Transfer quinoa to a large bowl and leave to cool for 10 minutes.
Step 3 Meanwhile, bring a large saucepan of water to the boil. Immerse asparagus to blanch until just tender; refresh under cold running water and drain well. Add asparagus, tomato, cucumber, parsley, mint and extra lemon juice to quinoa bowl.
Step 4 Spray a large non-stick frying pan with olive oil and set over high heat. Drain chicken of excess marinade; cook for 2–3 minutes per side, or until golden and cooked through.
Step 5 Divide quinoa tabouli among serving plates. Top with chicken, garnish with mint leaves and serve with a lemon wedge.