# What You Need:
→ Grains
01 - 1 cup uncooked quinoa
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 if 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:
01 - Preheat the oven to 425°F and 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 to low, cover, and simmer for 15 minutes. Remove from heat and let sit covered for 5 minutes. Fluff with a fork.
03 - Toss diced zucchini, chopped bell pepper, sliced onion, and halved cherry tomatoes with olive oil, oregano, cumin, and black pepper in a large bowl. Spread evenly on the prepared baking sheet.
04 - Roast 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 tahini, lemon juice, water, minced garlic, and salt in a small bowl until smooth. Add more water as needed to reach a drizzling consistency.
07 - Divide cooked quinoa among four bowls. Top with roasted vegetables and crispy chickpeas. Drizzle with lemon-tahini dressing and garnish with parsley, feta (if using), and a lemon wedge.
