Cook the quinoa, roast/air-fry the chickpeas, and heat the frozen veggeis (if desired).
Once the quinoa is finished, mix in the cooked veggies to make the base of your bowl.
Dice the cucumber, tomatoes, olives, and green onions while the quinoa and chickpeas cook.
Add the chicpeas, greens, chopped veggies, hummus, and sauerkraut to the bowl of quinoa.
Mix the tahini dressing ingredients in a small bowl. Use water to thin out the dressing to the desired consistency.
Drizzle the tahini sauce over your bowl and serve.