Quinoa Power Bowl with Roasted Chickpeas and Lemon-Tahini Dressing

Preheat oven to 400°F (200°C).

Cook Quinoa: Combine quinoa and water in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all the water is absorbed. Fluff with a fork.

Prepare Chickpeas: In a bowl, toss drained and rinsed chickpeas with olive oil, paprika, garlic powder, salt, and pepper. Spread on a baking sheet in a single layer.

Roast Chickpeas: Bake for 20-25 minutes, or until crispy, stirring halfway through.

Make Lemon-Tahini Dressing: In a small bowl, whisk together lemon juice, tahini, minced garlic, and water (start with 2 tablespoons and add more until desired consistency is reached). Season with salt and pepper to taste.

Assemble Bowls: Divide cooked quinoa, roasted chickpeas, spinach, cucumber, cherry tomatoes, and red onion among four bowls.

Drizzle with Lemon-Tahini Dressing and garnish with parsley. Serve immediately or chill for later.