Roasted Vegetable & Quinoa Salad with Lemon Tahini Dressing

Preheat the oven to 425°F (220°C) and line two baking sheets with parchment paper.

Rinse 1 cup of quinoa under cold water. In a medium saucepan, combine quinoa with 2 cups of vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed. Remove from heat and let stand, covered, for 5 minutes, then fluff with a fork.

While quinoa cooks, prepare the vegetables: Cut 2 bell peppers, 1 zucchini, 1 red onion, and 1 small eggplant into 1-inch chunks. Halve 1 pint of cherry tomatoes.

In a large bowl, toss the prepared vegetables with 2 tablespoons of olive oil, 1 teaspoon garlic powder, 1 teaspoon dried oregano, 1/2 teaspoon smoked paprika, 3/4 teaspoon salt, and 1/2 teaspoon black pepper.

Spread vegetables in a single layer on the prepared baking sheets. Roast for 25-30 minutes, stirring halfway through, until vegetables are tender and caramelized at the edges.

While vegetables roast, prepare the dressing: In a medium bowl, whisk together 1/4 cup tahini, 3 tablespoons lemon juice, 1 teaspoon lemon zest, 1 minced garlic clove, 1 tablespoon honey or maple syrup, remaining 1/4 teaspoon salt, and 1 tablespoon olive oil. Gradually add 3-5 tablespoons warm water, whisking until smooth and pourable.

Dice 1 cucumber into small cubes.

To assemble the salad: In a large serving bowl, place 4 cups of baby spinach. Top with the cooked quinoa, roasted vegetables, and diced cucumber.

Drizzle with the lemon tahini dressing and gently toss to combine.

Sprinkle with 1/4 cup toasted pumpkin seeds and 1/2 cup crumbled feta cheese (if using) before serving.