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1
Combine quinoa and stock in small pot, bring to boil, reduce to simmer and cover for 10 minutes. At 10 minutes, if liquid remains at bottome, use lid to drain excess. Return to stove, over medium heat for one minute, turn off heat, fluff with fork and cover for 10 minutes. Transfer to large bowl or baking sheet.
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2
Line sheet pan or cookie pan with parchment. Break or cut cauliflower into small florets and chunks of stem. Toss cauliflower and squash cubes or other vegetables with harissa, some salt to taste and a high heat oil (e.g. avocado oil, clarified butter, etc.) - roast in oven at 425 for 25-30 minutes, until browned.
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3
Drain and rinse chickpeas. Optional step: briefly fry in avocado oil or other high heat oil with whole cloves of garlic until slightly browned and crispy.
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4
To make dressing, combine smoked paprika, lemon juice, sherry vinegar and olive oil, add salt and pepper to taste. Use whisk or stick blender.
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5
In serving bowl, combine quinoa, roasted vegetables and chickpeas. Gently toss with hands or spoon. Add dressing a little at a time to reach desired level (careful not to drown it) while gently tossing. Toss in parsly and if desired garnish with toasted pine nuts, or marcna almonds or pistachios.
