# What You'll Need:
→ Grains
01 - 1 cup quinoa, rinsed
02 - 2 cups water
03 - 1/2 teaspoon salt
→ Roasted Vegetables
04 - 1 medium zucchini, chopped
05 - 1 red bell pepper, diced
06 - 1 yellow bell pepper, diced
07 - 1 small red onion, sliced
08 - 1 medium carrot, sliced
09 - 1 cup cherry tomatoes, halved
10 - 2 tablespoons olive oil
11 - 1 teaspoon dried oregano
12 - 1/2 teaspoon smoked paprika
13 - Salt and freshly ground black pepper, to taste
→ Dressing
14 - 1/4 cup tahini
15 - 2 tablespoons fresh lemon juice
16 - 1 tablespoon olive oil
17 - 1 tablespoon maple syrup or honey
18 - 2 to 3 tablespoons water, to thin
19 - 1 small garlic clove, minced
20 - Salt and pepper, to taste
→ Toppings (optional)
21 - 1/4 cup crumbled feta cheese
22 - 2 tablespoons toasted pumpkin seeds
23 - Fresh parsley or cilantro, chopped
# How To Make It:
01 - Preheat the oven to 425°F. Place zucchini, bell peppers, red onion, carrot, and cherry tomatoes on a large baking sheet. Toss with olive oil, oregano, smoked paprika, salt, and pepper. Roast for 25 to 30 minutes, stirring halfway through, until tender and caramelized.
02 - Bring 2 cups water and 1/2 teaspoon salt to a boil in a saucepan. Stir in quinoa, reduce heat to low, cover, and simmer for 15 minutes or until water is fully absorbed. Remove from heat and let stand covered for 5 minutes. Fluff with a fork.
03 - In a bowl, whisk together tahini, lemon juice, olive oil, maple syrup or honey, minced garlic, salt, and pepper. Add water gradually, one tablespoon at a time, until the dressing reaches a smooth, pourable consistency.
04 - Divide quinoa evenly among serving bowls. Top with roasted vegetables and drizzle with the dressing. Garnish with crumbled feta, pumpkin seeds, and herbs if desired. Serve warm or at room temperature.
