# What You Need:
→ Quinoa Base
01 - 1 cup quinoa
02 - 2 cups water
03 - 1/2 teaspoon salt
→ Grilled Vegetables
04 - 1 medium zucchini, sliced into 1/2-inch rounds
05 - 1 red bell pepper, cut into strips
06 - 1 yellow bell pepper, cut into strips
07 - 1 red onion, cut into wedges
08 - 1 cup cherry tomatoes, halved
09 - 2 tablespoons olive oil
10 - 1/2 teaspoon smoked paprika
11 - 1/2 teaspoon ground cumin
12 - 1/2 teaspoon sea salt
13 - Freshly ground black pepper to taste
→ Tahini Drizzle
14 - 1/3 cup tahini
15 - 2 tablespoons fresh lemon juice
16 - 1 tablespoon extra-virgin olive oil
17 - 1 small garlic clove, finely grated
18 - 2 to 4 tablespoons warm water for thinning
19 - 1/4 teaspoon salt
→ Garnishes
20 - 1/4 cup fresh parsley, chopped
21 - 1/4 cup crumbled feta cheese, optional
22 - 2 tablespoons toasted pumpkin seeds
# Directions:
01 - Rinse quinoa thoroughly under cold water. Combine quinoa, water, and salt in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat, let stand covered for 5 minutes, then fluff with a fork.
02 - Preheat a grill or grill pan over medium-high heat for 5 minutes.
03 - In a large bowl, toss zucchini, bell peppers, red onion, and cherry tomatoes with olive oil, smoked paprika, cumin, salt, and black pepper until evenly coated.
04 - Grill the seasoned vegetables for 8 to 10 minutes, turning occasionally with tongs, until tender with light char marks. Transfer to a plate and set aside.
05 - In a mixing bowl, whisk together tahini, lemon juice, olive oil, grated garlic, and salt. Gradually add warm water 1 tablespoon at a time, whisking continuously until the mixture reaches a smooth, pourable consistency.
06 - Divide the cooked quinoa evenly among 4 serving bowls. Top each bowl with grilled vegetables and drizzle generously with tahini sauce.
07 - Top each bowl with fresh parsley, feta cheese if desired, and toasted pumpkin seeds. Serve immediately while vegetables are warm.
