# 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
# Directions:
01 - Set oven to 425°F. Line a large baking sheet with parchment paper.
02 - Rinse quinoa under cold water. In a medium saucepan, combine quinoa, water, and salt. Bring to a boil, reduce heat, cover, and simmer for 15 minutes. Remove from heat, keep covered for 5 minutes, then fluff with a fork.
03 - In a large bowl, toss zucchini, bell pepper, red onion, and cherry tomatoes with olive oil, oregano, cumin, and black pepper. Spread evenly on the prepared baking sheet.
04 - Roast vegetables in the oven for 20–25 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 15–20 minutes until crispy.
06 - Whisk tahini, lemon juice, water, minced garlic, and salt until smooth. Add additional water to achieve desired drizzling consistency.
07 - Divide cooked quinoa into four bowls. Top each with roasted vegetables and chickpeas. Drizzle with lemon-tahini dressing and garnish with parsley, feta (if using), and a lemon wedge.
