Mediterranean Quinoa Bowl with Roasted Vegetables and Lemon-Tahini Dressing

Preheat oven to 400°F (200°C).

Cook the Quinoa: In a medium saucepan, combine rinsed quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed. Fluff with a fork and set aside.

Prepare the Vegetables: In a large bowl, toss broccoli, red bell pepper, red onion, and zucchini with 2 tablespoons of olive oil, oregano, salt, and pepper. Spread in a single layer on a large baking sheet.

Roast the Vegetables: Roast for 25-30 minutes, or until vegetables are tender and slightly browned, flipping halfway through.

Make the Lemon-Tahini Dressing: In a small bowl, whisk together lemon juice, tahini, minced garlic, and 2-3 tablespoons of water (or more, to achieve desired consistency).

Assemble the Bowls: Divide cooked quinoa among four bowls. Top with roasted vegetables, chickpeas, and Kalamata olives.

Drizzle with lemon-tahini dressing and garnish with fresh parsley. Serve immediately or store in airtight containers for meal prepping.