# What You Need:
→ Grains
01 - 1 cup uncooked quinoa
02 - 2 cups water
03 - ½ 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 - ½ teaspoon dried oregano
10 - ½ teaspoon ground cumin
11 - ¼ teaspoon black pepper
→ Chickpeas
12 - 1 can (15 oz) chickpeas, drained and rinsed
13 - 1 tablespoon olive oil
14 - ½ teaspoon smoked paprika
15 - ¼ teaspoon salt
→ Lemon-Tahini Dressing
16 - ¼ cup tahini
17 - 2 tablespoons freshly squeezed lemon juice
18 - 2 tablespoons water, plus more as needed
19 - 1 garlic clove, minced
20 - ¼ teaspoon salt
→ Toppings
21 - ¼ cup fresh parsley, chopped
22 - ¼ cup crumbled feta cheese (optional, omit for vegan)
23 - Lemon wedges
# How To Make It:
01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - Rinse quinoa under cold water. Combine quinoa, water, and salt in a medium saucepan. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes. Remove from heat and let rest, covered, for 5 minutes. Fluff with a fork.
03 - In a large bowl, toss zucchini, bell pepper, onion, and cherry tomatoes with olive oil, oregano, cumin, and black pepper. Spread evenly on the prepared baking sheet.
04 - Roast vegetables for 20 to 25 minutes, stirring halfway through, until tender and lightly browned.
05 - Toss chickpeas with olive oil, smoked paprika, and salt in a small bowl. Spread on a separate baking sheet.
06 - Roast chickpeas for 15 to 20 minutes, until crispy.
07 - Whisk tahini, lemon juice, water, garlic, and salt in a small bowl until smooth. Add additional water as needed for desired consistency.
08 - Divide quinoa among four bowls. Top with roasted vegetables and chickpeas. Drizzle with lemon-tahini dressing. Garnish with parsley, feta (if using), and a lemon wedge.
