Step 1

Heat your oven to 450ºF.

Step 2

Combine the quinoa and 2 cups water in a saucepan. Bring to a boil, then reduce heat to low. Cover and cook 12 minutes. Remove from heat and let sit, covered, for at least 15 minutes. Fluff with a fork.

Step 3

Meanwhile, add the olive oil and cauliflower florets to a large mixing bowl. Toss to coat. Lift the cauliflower out of the bowl, letting any excess oil drip back into the bowl; arrange in a single layer on half of a baking sheet. Add the chickpeas, lemon pepper seasoning, and turmeric to the bowl; toss to coat. Spread the chickpeas on the other half of the baking sheet. Sprinkle everything with salt and pepper.

Step 4

Roast for 15 minutes. Flip the vegetables over, and add the zucchini. Roast another 15 minutes.

Step 5

While the vegetables cook, prepare the sauce by whisking the tahini, water, lemon juice, and garlic together in a small bowl. Season to taste with salt and pepper.

Step 6

To serve, divide the quinoa between four bowls. Top with roast vegetables and chickpeas, greens, and feta. Drizzle with lemon-tahini sauce. Any leftover sauce will keep for several days in the refrigerator.