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Preheat the oven to 430°F (220°C). In a large bowl, whisk together ⅔ cup Greek yogurt, 3 tablespoons extra virgin olive oil, 1 teaspoon lemon zest, 3 cloves garlic (grated), 2 teaspoons paprika, 2 teaspoons ground cumin, 2 teaspoons ground coriander, 2 teaspoons dried oregano, 1 teaspoon salt, and black pepper until smooth.
Add 1 medium cauliflower head cut into florets and 1 can chickpeas (rinsed) to the bowl. Toss well until everything is evenly coated with the marinade. Set aside.
Place 3 medium red onions and 1 medium red bell pepper (sliced) on a large baking sheet. Drizzle with a little olive oil, add a pinch of salt and black pepper, and toss to coat. Spread them out in an even layer. Place the marinated cauliflower and chickpeas on top.
Bake at 430°F (220°C) for 30 minutes, until the cauliflower is tender and lightly golden. Remove from the oven, add 1½ cups cooked quinoa directly to the pan, and gently toss everything together to combine.
Serve warm in bowls. Optional toppings could be tzatziki or Greek yogurt, lemon juice, fresh parsley, and crumbled feta.