Step 1: Cook the Quinoa

1. In a medium saucepan, bring the rinsed quinoa and water (or broth) to a boil.
2. Add salt and olive oil, then reduce the heat to low and cover the saucepan.
3. Simmer for 15 minutes or until the quinoa absorbs all the liquid.
4. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork and set aside.

Step 2: Prepare and Grill the Vegetables

1. Preheat a grill or grill pan to medium-high heat.
2. In a bowl, toss the zucchini slices and bell pepper quarters with olive oil, garlic powder, smoked paprika, salt, and pepper.
3. Grill the vegetables for 3-4 minutes per side, until they are soft and slightly charred. Remove from heat and set aside.
4. Once cool enough to handle, chop the grilled bell peppers into bite-sized strips.

Step 3: Make the Smoky Tahini Sauce

1. In a small bowl, whisk together the tahini, lemon juice, maple syrup (or honey), minced garlic, and smoked paprika.
2. Add warm water, 1 tablespoon at a time, until the sauce reaches your desired consistency.
3. Season with salt to taste and set aside.

Step 4: Assemble the Quinoa Bowls

1. Divide the cooked quinoa evenly among bowls.
2. Add a handful of mixed greens to each bowl.
3. Arrange the grilled zucchini, bell pepper strips, avocado slices, and red onion on top of the quinoa.

Step 5: Drizzle with Smoky Tahini Sauce

1. Generously drizzle the smoky tahini sauce over the vegetables and quinoa.
2. Sprinkle with sunflower seeds or toasted almonds for added crunch (if using).

Step 6: Add the Final Touch

1. Finish with a sprinkle of smoked paprika for extra smoky flavor and visual appeal.