Step 1: Cook the Quinoa

1. In a medium saucepan, bring 2 cups of water or vegetable broth to a boil.
2. Add the rinsed quinoa. Reduce heat to low, cover, and let it simmer for 15 minutes, or until the liquid is fully absorbed and the quinoa is tender.
3. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork and set aside.

Step 2: Prep the Vegetables

1. Preheat the grill or a grill pan to medium-high heat.
2. In a large mixing bowl, toss the bell peppers, zucchini, red onion, eggplant, and cherry tomatoes with 2 tablespoons olive oil, salt, black pepper, smoked paprika, garlic powder, and dried oregano.
3. Make sure the vegetables are evenly coated with the oil and spices.

Step 3: Grill the Vegetables

1. Arrange the vegetables on the preheated grill, making sure they are in a single layer for even cooking.
2. Grill the vegetables for about 3–4 minutes per side, or until they have grill marks and are tender but not mushy. Cherry tomatoes may take less time.
3. Remove the vegetables from the grill and set them aside to cool slightly.

Step 4: Make the Tahini-Lemon Dressing

1. In a small bowl, whisk together the tahini, lemon juice, minced garlic, olive oil, and maple syrup or honey.
2. Gradually add warm water to the dressing until you reach your desired consistency—smooth and pourable.
3. Season the dressing with salt, pepper, and ground cumin, adjusting the flavors as needed.
4. If using, stir in the chopped fresh dill for added flavor.

Step 5: Assemble the Bowl

1. In a large serving bowl, layer the cooked quinoa as the base.
2. Top with the grilled vegetables, arranging them neatly over the quinoa.
3. Add a handful of fresh spinach if using.
4. Drizzle the bowl generously with the Tahini-Lemon Dressing.
5. Sprinkle with chopped fresh parsley and, if desired, crumbled feta cheese for a tangy finish.