Heat oven to 400 degrees F
Place cauliflower and chickpeas in a large bowl.
Combine chili powder, cumin, garlic powder, onion powder, kosher salt, juice of one lime, olive oil, and water. Pour over cauliflower and chickpeas and stir gently to combine.
Place veggies on a rimmed baking sheet and roast at 400 for 30-45 minutes, flipping every 15 minutes.
While roasting veggies, cook quinoa according to package directions, and then set aside.
Combine roasted vegetables with quinoa in a large bowl. Add as many colorful vegetables as you like and stir to combine. Salt and pepper to taste. Serve with cilantro lime dressing drizzled over the top.