Preheat oven to 400 degrees F and line large baking sheet with parchment paper. Add diced sweet potato, halved Brussels sprouts and thick-cut red onion to pan. Drizzle with olive oil, then season evenly with oregano, paprika, sea salt and black pepper. Toss well to fully coat and spread into even layer.

Roast for 30–35 minutes, stirring halfway through, until vegetables are fork-tender and caramelized. For extra browning, switch oven to broil for the final 2–3 minutes, keeping close eye to prevent burning.

While vegetables roast, rinse quinoa under cold water. Add quinoa and vegetable broth to medium saucepan and bring to boil. Reduce heat to low, cover and simmer for 12–15 minutes or until liquid is absorbed. Remove from heat and let sit, covered, for 5 minutes, then fluff with fork.

In small bowl or jar, whisk together olive oil, balsamic vinegar, maple syrup, lemon juice, sea salt, black pepper and grated garlic until fully emulsified. Taste and adjust seasoning as needed.

In large bowl, combine cooked quinoa, roasted vegetables and garbanzo beans. Drizzle with dressing and toss gently to combine. Finish with squeeze of fresh lemon and garnish with parsley, if desired. Serve warm or chilled.