Preheat the oven to 180 degrees C, air circulation.

In a medium saucepan bring water to a boil then add the broccoli and simmer for 2 minutes. You want your broccoli crunchy. With a slotted spoon take out of the water in a bowl filled with water and ice to stop cooking, saving the boiled water. Keep aside.

Wash thoroughly the quinoa under cold running water. In the same saucepan of the broccoli bring the water back to a boil then add quinoa, reduce heat and simmer for 12-15 minutes. Ready when it changes texture. Take out of the pan in a fine net and place under water to stop the cooking. Set aside.

In a small pan over medium fire, heat 2 tablespoons of oil, add the garlic and mushrooms and cook until the mushrooms start to brown, about, about 4 to 5 minutes. Keep the aside.

Cut the peppers and onion in wedges or strips, and the carrots cut in half, place in a dish pan, drizzle with 2 tablespoons of oil and add the salt and pepper. Toss around and place in the oven for about 20 minutes. Take out of the oven and keep for 10 minutes until able to handle them, chop to small cubes and toss them in a large bowl.

Add to the bowl the quinoa, broccoli, mushrooms, scallions and half the tahini sauce and toss. Season to taste with salt and pepper.

Drizzle with the rest of the tahini sauce and garnish with the oregano.