Rinse quinoa under cold water and cook in a medium saucepan with 2 cups of water and a pinch of salt. Bring to boil, then reduce heat and simmer for 15 minutes.

Preheat oven to 400°F (200°C). Chop seasonal vegetables and place on a baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and roast for 20-25 minutes.

In a bowl, scoop out hummus and mix in tahini or dressing until smooth and creamy.

In a large serving bowl, spread hummus as the base. Layer with mixed greens and cooled quinoa, followed by roasted vegetables.

Slice avocado and arrange on top. Drizzle with additional tahini or dressing. Serve immediately or store in airtight containers.