Chopped fresh coriander to taste, or flat leaf parsley
Rinse the quinoa with running water and transfer to a medium-sized pan. Add the 2 cups of water or chicken stock. Bring to a boil and reduce heat to minimum and let cook for 20 minutes with the lid on. Reserve.
Preheat the oven to 200 ºC (400 ºF).
In a medium bowl, mix the Saputo Ricotta di Campagna with the salt, black pepper, oregano and garlic. Set aside in the refrigerator.
Pour the chickpeas onto a large baking sheet. Drizzle half the olive oil and sprinkle with the salt, black pepper, garlic powder, cumin and paprika.
Mix the chickpeas with the seasoning until they are uniformly spread in a single layer on the pan. Roast the chickpeas in the oven for 15 minutes.
Remove the baking sheet from the oven and push the chickpeas toward the sides, then add the zucchini slices in the center and the sausage slices on the other side. Drizzle the rest of the olive oil on the zucchini and sprinkle with salt and black pepper. Put the sheet back in the oven for 15 minutes.
Remove the baking sheet from the oven and add the grated Saputo Parmigiano Reggiano cheese to the zucchini. Put the sheet back in the oven again for 5 minutes, either to broil or on the middle rack, until the cheese turns golden.
While the sheet is in the oven, heat the quinoa in the microwave for 1 minute.
To serve, deposit the quinoa in the center of the sheet and garnish with herbs. Serve with the seasoned Ricotta.