Rinse quinoa under cold water to remove any bitter saponins. In a medium saucepan, combine the rinsed quinoa with 1½ cups of water and a pinch of salt. Bring to a boil, reduce heat to low, cover, and simmer for 10-12 minutes until water is absorbed. Let it steam covered for an additional 10 minutes.

Preheat your oven to 400°F (200°C). On a large sheet pan, arrange roughly chopped red peppers, sliced onion, and drained chickpeas. Drizzle with olive oil and sprinkle with salt.

Roast the vegetables and chickpeas for about 25-30 minutes until charred and crispy, stirring halfway through.

In a small jar or bowl, prepare the dressing by combining fresh lemon juice, honey, and a pinch of salt. Whisk well until fully combined.

In a large mixing bowl, combine cooked quinoa with the roasted vegetables and chickpeas. Add chopped fresh dill and parsley, drizzle in half of the prepared dressing, and toss gently to combine.

Serve warm or allow to cool and enjoy chilled. Store leftovers in a sealed container in the refrigerator for up to 3 days.