Heat broiler or grill to high. Bring 11/2 cups water to a boil with a pinch of salt in a small pot. Rinse quinoa in a fine mesh strainer. Pick basil leaves; add stems to pot. Once water boils, add quinoa. Reduce to a simmer, cover, and cook until tender, about 15 minutes. Transfer to large bowl; discard stems.

Meanwhile, trim woody bottom ends from asparagus. Halve squash crosswise, then cut each half into 6 wedges. Roughly chop olives. Place basil leaves in a stack, then slice into thin ribbons.

Toss together squash, 1 TBSP olive oil, salt, pepper, and 2 tsp Tuscan heat spice (we sent more) on a baking sheet. Place under broiler and broil until just starting to brown, about 10 minutes. TIP: If grilling, place oiled and seasoned squash over direct heat and grill until starting to char, about 10 minutes.

Remove sheet from broiler and give squash a toss, keeping it toward one side of sheet. Add asparagus to other side of sheet and toss with a drizzle of olive oil. Season with salt and pepper. Return sheet to broiler and continue broiling until squash is nicely browned and asparagus is tender, 7-10 minutes. TIP: If grilling, flip squash, then add asparagus to grates and grill until tender and charred, 7-10 minutes.

In a medium bowl, whisk together vinegar, mustard, honey, and 1 TBSP olive oil. Season with salt and pepper. Once veggies are done, set aside a few pieces for garnish. Cut remaining veggies into bite-sized pieces. Add to bowl with quinoa along with olives, half the feta, half the basil, and half the sunflower seeds. Pour in half the dressing and toss to combine. Season with salt and pepper.

Divide quinoa mixture between plates and top with remaining veggies, basil, sunflower seeds, and feta. Drizzle remaining dressing over plate and serve.