First, cook the Quinoa-Bulgur Blend as instructed on package. Once cooked, place in a bowl and let cool. Take the cut asparagus and place in a pot of boiling water and cook until tender. Rinse the cooked asparagus with cold water then add to the Quinoa-Bulgur Blend. Now add the tomatoes, Feta cheese, yellow bell peppers, cucumbers, and Kalamata olives to the mixture. In a separate bowl, whisk together the extra virgin olive oil, lime vinegar, lemon juice, garlic, oregano, parsley, and salt to create the dressing. Mix this dressing into the Quinoa-Bulgur Blend mixture and refrigerate until ready to serve.