Step 1Preheat oven to 180°C. Line a large baking tray with baking paper. Combine turmeric and 1 teaspoon cumin. Arrange cauliflower florets, capsicum, zucchini and chickpeas on prepared tray, sprinkle evenly with spice mixture. Lightly spray with olive oil. Roast for 30–35 minutes, or until golden and tender.
Step 2Meanwhile, heat the olive oil in a medium saucepan over medium heat. Sauté the onion for 5 minutes, or until softened. Add garlic and the remaining cumin, and cook, stirring, for 1 minute, or until fragrant. Add the quinoa, vegetable stock and 3/4 cup of water, and bring to the boil. Cover, reduce heat to low and simmer for 12–15 minutes, or until the liquid has evaporated and quinoa is al dente.
Step 3Stir roasted vegetables, chickpeas and parsley through the quinoa. Season with cracked black pepper and scatter with toasted pepitas.