Rinse quinoa under cold water. In a saucepan, combine quinoa with 2 cups of water or vegetable broth. Bring to boil, reduce to simmer, cover, and cook for 15 minutes. Let sit covered for 5 minutes.

If using canned chickpeas, drain and rinse. Toss chickpeas with olive oil, smoked paprika, garlic powder, salt, and pepper. Spread on a baking sheet and roast at 425°F (220°C) for 25-30 minutes until golden, stirring halfway.

Toss seasonal vegetables in olive oil, salt, and pepper. Roast at 400°F (200°C) for 20-25 minutes until tender, or steam lightly.

In a serving bowl, layer quinoa, roasted chickpeas, and seasonal veggies. Slice avocado and add it to the bowl. Drizzle with tahini dressing.