Rinse quinoa in a fine-mesh strainer under cool water. Heat olive oil in a small saucepan over medium-high heat. Add the drained quinoa and cook for 2 minutes until it smells nutty and toasted, stirring constantly. Stir in water and salt and bring to a boil.

Once water is boiling, reduce heat to low and cover with lid. Let cook for 20 minutes. Remove the pot from heat and let stand for 5 more minutes, covered. Fluff with fork. Prep the corn and zucchini while quinoa is cooking.

On a large sheet pan or 2 large plates, place corn and zucchini and brush with olive oil. Season with chili pepper and salt.

Preheat grill to medium/high heat. Grill corn, turning every 3-5 minutes, until slightly charred on all sides. Grill zucchini and jalapeño, turning over once after 3 minutes. Set aside the jalapeño to add to the vinaigrette.

Slice off the kernels from the corn. Slice the zucchini into 1/2 inch slices.

Cut the grilled jalapeño in half, remove and discard the seeds. Mince the jalapeño and add to a mason jar or air tight container. Add red wine vinegar, brown sugar, garlic, lime juice and zest, parsley, oregano, olive oil, and a pinch of salt and pepper. Close the mason jar and shake until all the ingredients are well combined.

To assemble the buddha bowls, divide all of the ingredients (quinoa, zucchini, corn, and chickpeas) in four separate bowls. Drizzle with roasted jalapeño vinaigrette. Garnish with micro greens.