Roasted Vegetable Quinoa Bowls with Tahini Drizzle

For the roasted vegetables:
Preheat oven to 350ºF (177ºC). Line 2 small baking sheets with aluminum foil or Silpat. Spray sliced zucchini and eggplant with olive oil, season with salt and pepper, and line on one of the baking sheets. Spray cauliflower and carrots with olive oil, season with salt and pepper, and line on the second sheet. Roast eggplant and zucchini for 20–25 minutes, and cauliflower and carrots for 30 minutes, until tender.

For the quinoa:
Wash and drain quinoa and place in a pan with water. Bring to a boil. Lower heat to medium low and cover with a lid. Cook quinoa for about 15 minutes, until water is absorbed. Remove from heat and fluff with fork. Season quinoa with salt and pepper.

For the tahini drizzle:
In a small bowl, combine tahini, olive oil, water, salt, pepper, maple syrup and lemon juice. Whisk to combine.

To assemble the bowls:
Divide quinoa between bowls. Top quinoa with roasted vegetables. Top with tahini drizzle. Serve with lemon wedges and garnish with chopped parsley (optional).