Quinoa Salad with Roasted Vegetables and Chickpeas

Preheat oven to 400°F (200°C).

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

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

Roast the vegetables: Bake for 25-30 minutes, or until the vegetables are tender and slightly browned.

Make the dressing: In a small bowl, whisk together lemon juice, tahini, minced garlic, and 1 tablespoon of olive oil. Add a tablespoon or two of water if needed to thin the dressing to your desired consistency. Season with salt and pepper to taste.

Assemble the salad: In a large bowl, combine the cooked quinoa, roasted vegetables, and chickpeas.

Dress the salad: Pour the lemon-tahini dressing over the salad and toss gently to combine.

Garnish and serve: Garnish with fresh chopped parsley and serve warm or cold.