Preheat oven to 425ºF.
Toss vegetables with the olive oil and sprinkle with salt and pepper. Place on a baking sheet and roast until tender, 25 - 30 mins.
While veggies are roasting, cook quinoa. Add quinoa and water into a sauce pan. Bring to a boil, cover and reduce to simmer for 15 minutes. Once cooked, remove from heat and let sit, covered for 5 minutes.
After cooling, transfer quinoa to a baking sheet and refrigerate until cool, about 20 mins.
While quinoa is cooling and veggies are roasting, prepare the vinaigrette. Toast coriander, cumin and fennel seeds in a dry skillet over medium heat until fragrant, about 2 - 3 minutes. Let cool then chop or grind in a spice grinder.
Whisk spices with remaining ingredients and set vinaigrette aside.
When veggies are done roasting and quinoa has cooled, transfer them all to a large serving bowl. Add chickpeas, sunflower seeds, and pumpkin seeds and toss to combine. Drizzle with vinaigrette and toss until coated. Taste and adjust seasonings as desired.
Serve chilled or slightly reheated. And of course, please enjoy!