Bring vegetable broth to a boil in a medium saucepan. Add rinsed quinoa, salt, and bay leaf. Reduce heat to low, cover, and simmer for 15 minutes or until liquid is fully absorbed. Remove bay leaf and fluff quinoa with a fork.

Preheat oven to 425°F. Toss cubed butternut squash, red onion wedges, and bell pepper slices with olive oil, dried oregano, smoked paprika, salt, and black pepper. Spread in a single layer on a large baking sheet. Roast for 20–25 minutes, stirring halfway until vegetables are tender and lightly caramelized.

Pat chickpeas thoroughly dry. Toss with olive oil, ground cumin, cayenne pepper, and salt. Add chickpeas to the vegetable baking sheet for the final 15 minutes of roasting, stirring once until golden and crispy.

Whisk together tahini, pomegranate molasses, minced garlic, and lemon juice. Gradually incorporate warm water, one tablespoon at a time, whisking until a smooth, pourable consistency is reached. Season with salt and black pepper.

Place pine nuts in a dry skillet over medium heat. Toast, stirring frequently, for 2 to 3 minutes until golden brown and fragrant. Remove from heat immediately to prevent burning.

Divide cooked quinoa evenly among four bowls. Top each with mixed greens, roasted vegetables, and crispy chickpeas. Sprinkle with pomegranate seeds, crumbled feta, chopped parsley, and toasted pine nuts. Drizzle generously with tahini-pomegranate dressing and serve immediately.