Preheat the oven to 425° F. Cut the vegetables into semicircles and lay them on a baking tray, evenly spread out.
Toss together the cut vegetables, salt and pepper, with olive oil. Bake for 20 minutes, until crispy.
Rinse the quinoa thoroughly to remove the bitterness.
Add the quinoa, water, salt, pepper, garlic powder, paprika and black pepper to a pot and boil. Once it reaches a boil, reduce the heat to low and simmer until there's no more water.
Add the tahini paste, water, lemon juice, salt and garlic to a bowl and mix until smooth and creamy. You can also blend it for quicker results. Once done, sprinkle paprika on top.
Assemble the salad. Start with the quinoa, layer on top the vegetables. Serve with the creamy tahini on top.
