Vegetarian Summer Grain Bowl with Quinoa

Instructions:

1. Heat olive oil in a saucepan over medium heat. Add rinsed quinoa and toast for 2 minutes until it smells nutty and looks slightly translucent. Note: This prevents the quinoa from becoming mushy.
2. Pour in vegetable broth and salt, bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes.
3. Remove from heat and let sit, covered, for 5 minutes until the liquid is fully absorbed and grains are fluffy. Fluff with a fork.
4. Preheat oven to 400°F (200°C). On a baking sheet, toss dried chickpeas with olive oil, smoked paprika, garlic powder, and salt.
5. Roast for 20 minutes, shaking the pan halfway through, until they are golden and feel crunchy to the touch.
6. In a small whisk or mason jar, combine tahini, lemon juice, maple syrup, minced garlic, and warm water. Shake until the dressing is velvety and smooth.
7. Divide baby spinach among four bowls. Top each with a portion of fluffy quinoa and the roasted chickpeas.
8. Add halved cherry tomatoes, diced cucumber, shredded carrots, avocado slices, and crumbled feta cheese to each bowl.
9. Garnish with fresh chopped parsley and drizzle the lemon tahini vinaigrette over each bowl before serving.