While its nutritional and flavor profile is pretty much the same as white, red quinoa cooks up a bit crunchier, making it perfect for summer salads.
1. Cook the quinoa according to package directions. Set grill to high. Grate 1 tsp zest and squeeze 3 tbsp juice from the lemons, reserving zest and juice separately.
2. Meanwhile, trim the bottom inch off the asparagus spears. Toss with 2 tbsp oil and lemon zest. Season with salt and pepper. Grill 3–4 min., until fork-tender and charred, turning often. Let asparagus cool and cut into 2-inch pieces on an angle
3. Meanwhile, in a food processor, pulse the basil, garlic, lemon juice, salt, and pepper until chopped. Pulse in remaining 5 tbsp olive oil until well mixed.
4. Halve and seed the bell pepper, then finely chop. Add cooked quinoa to a large bowl and fluff with a fork. Add sliced asparagus, bell pepper, and vinaigrette. Toss to combine. To serve, drain the mozzarella pearls and add to salad.
If you can’t find mozzarella pearls, use small mozzarella balls, like bocconcini or ciliegine, and quarter them.