Steps

1. Rinse the quinoa under cold water, then cook it according to package instructions, typically in 500ml of water, bringing it to a boil and then simmering for about 15 minutes until fluffy.
2. While the quinoa cooks, heat the olive oil in a large skillet over medium heat. Add the drained chickpeas, harissa paste, cumin, salt, and pepper, and sauté for about 5-7 minutes until the chickpeas are slightly crispy and well-coated with the spices.
3. Add the frozen mixed vegetables to the skillet and cook for an additional 5-7 minutes until heated through and slightly tender.
4. Once the quinoa is ready, fluff it with a fork and mix in the lemon juice for brightness.
5. To assemble, divide the quinoa among bowls, top with the spicy chickpea and vegetable mixture, and garnish with fresh parsley. Serve warm.