Preheat the oven to 400 ° F and cover a baking sheet with parchment paper. Put aside.

In a medium bowl, mix the vegetables with a tablespoon of olive oil. Season with salt and pepper.

Arrange the vegetables on half of the baking sheet and set aside.

Reuse the same bowl with the rest of the olive oil, salt and pepper. Add the drained chickpeas and mix until well coated. Transfer to the empty half of the baking tray.

Cook vegetables and chickpeas at the same time for about 20 minutes, stirring occasionally. Once, finish, remove from the oven and let cool.

Bring 2 cups of water to a boil, then add the quinoa and lower the heat. Simmer for about 15 minutes until all the water is absorbed. Once cooked, remove from heat and leave covered for about 10 minutes so that quinoa can absorb any excess water.

For vinaigrette, whisk all ingredients in a small bowl.

Assemble the quinoa bowls by dividing the quinoa, vegetables and chickpeas in each bowl. Sprinkle with the curry vinaigrette