Step 1: Cook the Quinoa

1. In a medium-sized pot, combine the rinsed quinoa and water (or vegetable broth) and bring it to a boil.
2. Reduce the heat to low, cover the pot, and simmer for about 15 minutes or until the quinoa is fluffy and all the liquid has been absorbed.
3. Once cooked, remove from heat, fluff the quinoa with a fork, and set it aside.

Step 2: Prepare the Grilled Vegetables

1. Preheat your grill or grill pan to medium-high heat.
2. In a large bowl, toss the zucchini, red bell pepper, eggplant, red onion, and cherry tomatoes with olive oil, salt, pepper, smoked paprika, and oregano.
3. Grill the vegetables for about 4-6 minutes per side, or until they are nicely charred and tender.
4. Remove from the grill and set aside to cool slightly.

Step 3: Make the Lemon Garlic Tahini Sauce

1. In a small mixing bowl, whisk together tahini, lemon juice, olive oil, minced garlic, cumin, and salt.
2. Add water gradually, one tablespoon at a time, until you reach your desired consistency (the sauce should be smooth and pourable but not too runny).
3. Taste and adjust seasonings as needed.

Step 4: Assemble the Quinoa Bowls

1. Divide the cooked quinoa into individual serving bowls.
2. Top each bowl with a generous portion of the grilled vegetables.
3. Drizzle the lemon garlic tahini sauce over the vegetables and quinoa.

Step 5: Add Toppings

1. Sprinkle crumbled feta cheese and toasted sunflower seeds over each bowl.
2. Optionally, garnish with freshly chopped parsley or cilantro for added freshness and color.

Step 6: Serve

Your Grilled Veggie Quinoa Bowls with Lemon Garlic Tahini Sauce are now ready to enjoy! Serve immediately for the freshest taste and optimal texture.