# What You Need:
→ Quinoa
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 minced
18 - 2 to 4 tablespoons warm water
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
# How-To Steps:
01 - Rinse quinoa thoroughly under cold water. Combine quinoa, water, and salt in a medium saucepan. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes until water is fully absorbed. Remove from heat and let stand covered for 5 minutes. Fluff gently with a fork before serving.
02 - Preheat a grill or grill pan over medium-high heat for 5 minutes until fully heated.
03 - In a large mixing bowl, combine zucchini, red bell pepper, yellow bell pepper, red onion, and cherry tomatoes. Drizzle with olive oil and sprinkle with smoked paprika, ground cumin, sea salt, and freshly ground black pepper. Toss until vegetables are evenly coated.
04 - Arrange seasoned vegetables on the preheated grill in a single layer. Grill for 8 to 10 minutes, turning occasionally with tongs, until vegetables are tender and display light charring. Transfer to a plate and set aside.
05 - In a small mixing bowl, whisk together tahini, fresh lemon juice, extra-virgin olive oil, minced garlic, and salt until combined. Gradually add warm water one tablespoon at a time while whisking continuously until the drizzle reaches a smooth, pourable consistency.
06 - Divide cooked quinoa evenly among 4 serving bowls. Top each bowl with grilled vegetables arranged evenly. Drizzle generously with tahini sauce over the top.
07 - Top each bowl with fresh chopped parsley, crumbled feta cheese if desired, and toasted pumpkin seeds. Serve immediately while vegetables are warm.
