Preheat oven to 400°F and line baking sheet with parchment paper.
Rinse 1 cup quinoa thoroughly and add it to saucepan with 2 cups water.
Bring mixture to boil, reduce heat, cover, and simmer 15 minutes.
Toss chickpeas, zucchini, bell pepper, and tomatoes with olive oil.
Add paprika, garlic powder, salt, pepper, and oregano evenly.
Spread vegetables on sheet and roast 20 minutes until golden.
Whisk tahini, lemon juice, maple syrup, and warm water until smooth.
Fluff cooked quinoa with fork and let it cool slightly.
Divide spinach into four containers.
Top each with quinoa, roasted mixture, and tahini drizzle.
