Golden Quinoa Bowls with Harissa Chickpeas, Roasted Broccoli and Lemon Tahini Sauce

Ingredients

• 1 tablespoon olive oil
• 1/2 cup hot water
• 3 tablespoons olive oil
• juice of 1 lemon
• 1 teaspoon harissa seasoning
• 3 cups cooked quinoa
• 2 tablespoons chopped fresh parsley
• 1/4 teaspoon salt
• 1 (15-ounce) can chickpeas, drained and rinsed
• 1/4 teaspoon pepper
• 1/2 cup tahini
• 1/2 teaspoon salt
• 1 avocado, sliced
• 2 medium heads broccoli, cut into small florets
• zest of 1 lemon
• 1 tablespoon maple syrup