In a small saucepan bring the water to boiling. Stir in quinoa. Return to boiling; reduce heat. Simmer, covered, 12 minutes or until tender; drain well. Spread quinoa on a paper towel-lined baking sheet and pat dry. Cool 10 minutes.
In a large skillet heat oil over medium-high heat. Add quinoa; cook 15 minutes or until lightly toasted, stirring occasionally. If quinoa browns too quickly, reduce heat to medium.
Spread yogurt into bottoms of bowls. Drizzle with harissa sauce; add spinach, arugula, and roasted pepper. Top with quinoa, bacon, and basil.