Za’atar Roasted Cauliflower Chickpea Quinoa Bowls

0 Preheat the oven to 425 (preferably convection bake).
1 Add quinoa, water and chicken bouillon to a medium saucepan and cook according to package - bring to a boil, cover and simmer for 15 minutes. Fluff and let cool slightly.
2 While the quinoa is cooking, add the cauliflower, chickpeas, and onion to a bowl and season with the spices, salt and pepper. Toss to coat and spread on a large baking sheet, or two baking sheets - be sure not to overcrowd. Transfer to the oven and bake for 25-30 minutes until golden and crisp on the edges.
3 Mix the lemon, optional olive oil, maple syrup and mustard. Stir to combine.
4 Add all the ingredients to a bowl and pour the dressing over the top. You can enjoy this room temp, slightly warm, or even chilled!