# What You Need:
→ Vegetables
01 - 1 medium red bell pepper, diced
02 - 1 medium zucchini, sliced
03 - 1 small red onion, cut into wedges
04 - 1 cup cherry tomatoes, halved
05 - 1 medium carrot, sliced
06 - 2 tablespoons olive oil
07 - 1 teaspoon dried oregano
08 - 1 teaspoon smoked paprika
09 - ½ teaspoon salt
10 - ¼ teaspoon black pepper
→ Quinoa
11 - 1 cup quinoa, rinsed
12 - 2 cups water
13 - ¼ teaspoon salt
→ Tahini Sauce
14 - ¼ cup tahini
15 - 2 tablespoons fresh lemon juice
16 - 1 tablespoon maple syrup or honey
17 - 1 garlic clove, minced
18 - 3–4 tablespoons water
19 - ¼ teaspoon salt
→ Garnishes
20 - 2 tablespoons fresh parsley, chopped
21 - 2 tablespoons toasted pumpkin seeds
# Directions:
01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - Combine bell pepper, zucchini, red onion, cherry tomatoes, and carrot on the baking sheet. Drizzle with olive oil and sprinkle with oregano, smoked paprika, salt, and black pepper. Toss thoroughly to coat evenly and spread in a single layer.
03 - Roast for 25–30 minutes, stirring halfway through cooking, until vegetables are tender and lightly browned.
04 - In a medium saucepan, combine rinsed quinoa, water, and salt. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand covered for 5 minutes. Fluff with a fork.
05 - Whisk together tahini, lemon juice, maple syrup or honey, minced garlic, salt, and water until smooth and pourable.
06 - Divide cooked quinoa evenly among four bowls. Top with roasted vegetables. Drizzle generously with tahini sauce. Garnish with fresh parsley and toasted pumpkin seeds if desired.
