In a medium-sized pot, bring vegetable broth to a boil. Add quinoa, salt, and bay leaf. Cover, reduce heat, and simmer for 15 minutes. Fluff with a fork after removing bay leaf.

Preheat the oven to 425°F. Toss butternut squash, red onion, and red bell pepper with olive oil, oregano, smoked paprika, salt, and black pepper on a baking sheet. Roast for 20-25 minutes.

Mix drained chickpeas with olive oil, ground cumin, cayenne pepper, and salt. Add them to the baking sheet during the last 15 minutes of roasting.

Whisk tahini, pomegranate molasses, garlic, lemon juice, and warm water in a bowl until creamy. Season with salt and pepper.

Toast pine nuts in a skillet over medium heat for 2-3 minutes, stirring frequently.

Assemble bowls with quinoa, mixed greens, roasted vegetables, crispy chickpeas, pomegranate seeds, feta cheese, parsley, and pine nuts. Drizzle with dressing.