Step 1: Cook the Quinoa

1. In a medium pot, combine the quinoa, vegetable broth (or water), and salt.
2. Bring to a boil, then reduce to a simmer, cover, and cook for 15 minutes or until the quinoa is tender and the liquid is absorbed.
3. Fluff with a fork and set aside to cool slightly.

Step 2: Prepare the Vegetables for Grilling

1. Preheat a grill or grill pan over medium-high heat.
2. Toss the zucchini, bell pepper, red onion, and asparagus with olive oil, smoked paprika, garlic powder, salt, and pepper.
3. Grill the vegetables for 4-5 minutes per side, or until they are tender and have nice grill marks. Remove from the heat and set aside.

Step 3: Make the Sriracha Tahini Dressing

1. In a small bowl, whisk together the tahini, lemon juice, sriracha, maple syrup (or honey), minced garlic, and salt.
2. Gradually add the warm water, whisking until the dressing is smooth and pourable. Adjust the consistency with more water if needed.
3. Taste and adjust the level of spice by adding more sriracha if desired.

Step 4: Assemble the Bowls

1. Divide the cooked quinoa between serving bowls as the base.
2. Arrange the grilled vegetables on top of the quinoa.
3. Drizzle the sriracha tahini dressing generously over the vegetables.

Step 5: Add Toppings

1. Top each bowl with sliced avocado.
2. Sprinkle with sesame seeds for added crunch.
3. Optionally, garnish with fresh cilantro or parsley for a pop of freshness.