# What You'll Need:
→ Grains
01 - 1 cup quinoa, uncooked
02 - 2 cups water
03 - 1/2 teaspoon salt
→ Roasted Vegetables
04 - 1 medium zucchini, diced
05 - 1 red bell pepper, chopped
06 - 1 small red onion, sliced
07 - 1 cup cherry tomatoes, halved
08 - 2 tablespoons olive oil
09 - 1/2 teaspoon dried oregano
10 - 1/2 teaspoon ground cumin
11 - 1/4 teaspoon black pepper
→ Chickpeas
12 - 1 can (15 oz) chickpeas, drained and rinsed
13 - 1 tablespoon olive oil
14 - 1/2 teaspoon smoked paprika
15 - 1/4 teaspoon salt
→ Lemon-Tahini Dressing
16 - 1/4 cup tahini
17 - 2 tablespoons freshly squeezed lemon juice
18 - 2 tablespoons water, plus more as needed
19 - 1 garlic clove, minced
20 - 1/4 teaspoon salt
→ Toppings
21 - 1/4 cup fresh parsley, chopped
22 - 1/4 cup crumbled feta cheese (optional, omit for vegan)
23 - Lemon wedges
# How to Make It:
01 - Set the oven to 425°F and line a large baking sheet with parchment paper.
02 - Rinse the quinoa under cold water. In a medium saucepan, combine quinoa, water, and salt. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes. Remove from heat and let it sit covered for 5 minutes. Fluff with a fork.
03 - In a large bowl, toss diced zucchini, chopped bell pepper, sliced onion, and halved cherry tomatoes with olive oil, oregano, cumin, and black pepper. Spread the mixture evenly on the prepared baking sheet.
04 - Bake the vegetables for 20 to 25 minutes, stirring halfway through, until tender and lightly browned.
05 - In a small bowl, toss chickpeas with olive oil, smoked paprika, and salt. Spread on a separate baking sheet and roast for 15 to 20 minutes until crispy.
06 - Whisk together tahini, lemon juice, water, minced garlic, and salt until smooth. Add additional water as needed to achieve a drizzling consistency.
07 - Divide the cooked quinoa evenly among four bowls. Top with roasted vegetables and chickpeas. Drizzle with lemon-tahini dressing, garnish with chopped parsley, optional feta cheese, and lemon wedges.
