In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until quinoa is fluffy and liquid is absorbed.

Remove from heat and let sit covered for 5 minutes, then fluff with a fork.

Preheat the oven to 400°F (200°C).

On a baking sheet, toss the red bell pepper, zucchini, carrot, and cherry tomatoes with olive oil, salt, and black pepper. Spread in a single layer.

Roast in the oven for 20 minutes, stirring halfway through, until vegetables are tender and slightly caramelized.

In a small bowl, whisk together tahini, lemon juice, minced garlic, and water until smooth. Adjust consistency with more water if needed. Add maple syrup if desired.

In a large mixing bowl, combine cooked quinoa, roasted vegetables, and chopped kale. Drizzle with tahini dressing and toss to combine.

Serve in bowls and top with feta cheese, pomegranate seeds, and fresh parsley.