Roasted Squash Salad with Maple Tahini Dressing

Ingredients

• 1 small butternut squash, peeled seeded and diced (about 4 cups)
• 1 15-ounce can chickpeas (rinsed and drained)
• 3 tbsp olive oil, divided
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp garlic powder
• 1/2 tsp paprika
• 1/2 tsp onion powder
• salt
• pepper
• 2 red bell peppers (seeded and sliced)
• 1 tbsp pure maple syrup from Canada
• 1/4 cup tahini
• 3 tbsp lemon juice
• 2 cloves garlic (grated or minced)
• 1-2 tbsp water (if needed)
• 2 cups cooked quinoa
• 2 tbsp chopped fresh parsley (to garnish)