Step 1: Cook the Quinoa

1. In a medium saucepan, combine the rinsed quinoa with 2 cups of water or vegetable broth.
2. Bring to a boil, reduce the heat to low, and simmer for 15 minutes, or until all the liquid is absorbed.
3. Once cooked, fluff the quinoa with a fork and set aside to cool.

Step 2: Grill the Asparagus

1. Preheat a grill or grill pan over medium heat.
2. Drizzle the asparagus with olive oil and season with salt and pepper.
3. Grill the asparagus for 4-5 minutes, turning occasionally, until tender and lightly charred.
4. Transfer the grilled asparagus to a plate and let it cool slightly.

Step 3: Prepare the Lemon Basil Vinaigrette

1. In a small bowl or jar, whisk together the chopped basil, olive oil, lemon juice, Dijon mustard, garlic, salt, and pepper.
2. Taste and adjust the seasoning as needed.

Step 4: Assemble the Salad

1. In a large bowl, combine the cooked quinoa, cherry tomatoes, and baby spinach.
2. Cut the grilled asparagus into bite-sized pieces and add them to the bowl.
3. Drizzle the salad with the lemon basil vinaigrette and toss gently to combine.

Step 5: Add Final Touches

1. Transfer the salad to a serving dish.
2. Garnish with extra basil leaves if desired, and serve immediately.