Rinse 1 cup of quinoa under cold water and combine it with 2 cups of water in a pot. Bring to a boil, then simmer for 15 minutes and let sit for 5 minutes.

Preheat oven to 400°F (200°C). Spread chickpeas on a baking sheet, drizzle with BBQ sauce, olive oil, salt, and pepper. Roast for 20 minutes.

In a skillet, warm olive oil and sauté halloumi for 3-4 minutes on each side until golden.

In the same skillet, sauté shrimp with a minced garlic clove until pink and opaque, about 2-3 minutes.

Combine ground chicken with feta cheese, dried herbs, salt, and pepper, form into meatballs, then bake or sauté until golden.

Dice cucumber and halve cherry tomatoes. Roast eggplant and zucchini with olive oil, salt, and pepper at 400°F for 20-25 minutes.

Whisk together lemon juice, olive oil, dill, and garlic for the Lemon-Dill Sauce, adjusting seasoning.

Assemble your bowl: start with quinoa and brown rice, layer proteins and vegetables, top with sauce, herbs, and nuts.