Rinse the quinoa under cold water (it’s not optional unless you love bitterness).
In a medium pot, bring water or broth to a boil. Stir in the quinoa, lower the heat, cover, and let it simmer for 15 minutes, or until fluffy. Fluff with a fork and set aside.
Roast the Veggies:
Preheat your oven to 425°F (220°C).
Toss the zucchini, bell pepper, red onion, and cherry tomatoes with olive oil, paprika, cumin, salt, and pepper. Spread them out on a baking sheet like you’re arranging a veggie art exhibit.
Roast for 20 minutes, stirring halfway through, until tender and slightly caramelized.
Make the Dressing:
In a small bowl, whisk together the tahini, lemon juice, minced garlic, and a pinch of salt. Gradually add water, one tablespoon at a time, until it’s pourable but still dreamy and creamy.
Assemble Your Bowls:
Divide the quinoa among four bowls. Top with roasted veggies, crumbled feta, hummus, olives, parsley, and avocado if you’re feeling extra.
Drizzle generously with the tahini dressing. Bonus points if you swirl the hummus for Instagram-level aesthetics.
Serve:
Hand out forks, or let everyone dive in with their hands (no judgment). These bowls are best enjoyed while pretending you’re in Santorini.
