Thoroughly rinse produce and pat dry. Quarter lemon. Half grape tomatoes. Cut red onion into a fine dice. Mince garlic. Halve zucchini and slice crosswise 1/4" thick. Cut asparagus into 1/4" long pieces. Cut red bell pepper into a dice. Slice radishes into very thin rounds.

Bring a medium pot with quinoa and 2 cups of water to a boil. Cover and simmer over low heat until the quinoa is tender and all of the water has been absorbed, 20 minutes. Remove from heat and fluff with a fork.

In a medium pan, add 1 Tbsp. olive oil, onion, and half the garlic. Sauté over medium heat onion. After 1-2 minutes, add red pepper, asparagus, and zucchini and sauté for another 5-7 minutes, or until color intensifies and smell becomes aromatic. Add baby spinach and sauté for another 2 minutes, or until gently wilted. Salt and pepper to taste and remove from heat.

In a small mixing bowl, whisk the tahini with juice of two lemons, remaining garlic, 2 Tbsp. warm water, and crushed red pepper. Salt and pepper to taste.

In a deep bowl, ladle a serving of cooked quinoa. Top quinoa with sautéed veggies (you can segregate veggies for a more vibrant and interesting look). Garnish with sliced radishes and drizzle with lemon tahini sauce.