1. Rinse quinoa under cool water to remove bitterness

2. Combine quinoa and vegetable broth in a saucepan and bring to a boil

3. Reduce heat, cover, and simmer for 15 minutes until liquid is absorbed

4. Fluff quinoa with a fork and set aside

5. Preheat oven to 400°F (200°C)

6. Arrange bell pepper, zucchini, broccoli, and red onion on a sheet pan

7. Drizzle vegetables with olive oil and season with salt and pepper

8. Roast vegetables for 20–25 minutes, stirring halfway through

9. Whisk together dressing ingredients in a small bowl and adjust seasoning

10. Divide quinoa into bowls, top with roasted vegetables, and drizzle with dressing

11. Toss gently to coat and serve warm