Rinse quinoa under cold water. Combine quinoa with 2 cups water and a pinch of salt in a medium saucepan. Bring to a boil, reduce heat, cover, and simmer for 15 minutes until liquid is absorbed.

Preheat oven to 425°F (220°C). Toss chopped cauliflower with olive oil and turmeric. Spread on baking sheet and roast for 25-30 minutes, turning halfway.

Heat olive oil in a skillet over medium heat. Sauté onion and garlic until onion is translucent. Add chickpeas and Moroccan spices; cook for 5-7 minutes.

In a bowl, drizzle kale with olive oil and lemon juice. Massage kale for 2 minutes until wilted.

Blend tahini, lemon juice, fresh herbs, and water until smooth. Adjust consistency with more water as needed.

Assemble bowls with quinoa, sautéed chickpeas, roasted cauliflower, and kale. Top with olives and drizzle with tahini sauce.