Cook the quinoa. Rinse quinoa under cold water. Combine with water or broth in a pot, bring to a boil, then reduce to a simmer. Cover and cook for 15 minutes, or until the liquid is absorbed. Remove from heat and let it steam, covered, for 5 minutes. Fluff with a fork.

Preheat the grill. Heat a gas or charcoal grill to medium-high. If you’re using a grill pan, set it over medium-high heat on the stove and lightly oil it.

Prep the vegetables. Toss bell pepper, zucchini, onion, eggplant, tomatoes, and corn with 2 tbsp olive oil, smoked paprika, cumin, garlic powder, salt, and pepper. Keep the cherry tomatoes on skewers if you have them to make turning easier.

Grill the veggies. Place everything on the grill. Cook, turning occasionally, until charred and tender: 3–4 minutes for tomatoes, 8–10 minutes for peppers and zucchini, 10–12 for eggplant and onion, and about 10 for the corn, rotating the ear until lightly charred all over.

Make the dressing. In a small jar or bowl, whisk olive oil, lemon juice, honey or maple syrup, Dijon, garlic, salt, and pepper until emulsified. Taste and adjust acidity and salt.

Cut and combine. Slice the grilled corn off the cob. Chop the other vegetables into bite-size pieces. In a large bowl, add quinoa and toss with half the dressing so the grains soak it up.

Assemble the bowls. Divide dressed quinoa among bowls. Top with grilled vegetables, crumbled feta, and chopped herbs. Drizzle with the remaining dressing.

Finish with extras. Add avocado, chickpeas, or seeds if you like. Season with a final pinch of salt and pepper and serve warm or at room temperature.