Rinse the quinoa thoroughly under cold water, then toast it lightly in a dry skillet until fragrant and slightly golden, about 2-3 minutes.
Add the toasted quinoa and 2 cups of water to a large saucepan. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 15 minutes until fluffy and water is absorbed. Fluff with a fork and set aside.
While the quinoa cooks, trim the woody ends off the asparagus and cut into 2-inch pieces. Heat 1 tablespoon of olive oil in a skillet over medium heat until shimmering.
Add the asparagus pieces to the skillet and sauté for 4-5 minutes, stirring occasionally, until bright green, tender yet still crisp, and slightly charred at the tips. Season with a pinch of salt and pepper during cooking.
Meanwhile, in a small bowl, whisk together tahini, the zest and juice of the lemon, minced garlic, and a splash of water until smooth and pourable. Warm the tahini slightly if needed to loosen the sauce.
Fluff the cooked quinoa with a fork and transfer to serving bowls. Top with the sautéed asparagus.
Drizzle the lemon-tahini sauce generously over the asparagus and quinoa, then finish with a drizzle of extra virgin olive oil and a sprinkle of flaky sea salt and freshly cracked pepper.
Let the bowls sit for 2 minutes to allow flavors to meld, then serve warm, garnished with additional lemon zest if desired. Enjoy the fresh, vibrant flavors and textures.