Preheat your oven to 400°F (200°C). While it warms up, wash your vegetables to get them nice and clean.

Rinse the quinoa under cold water in a fine-mesh strainer.

In a medium saucepan, bring the vegetable broth to a boil and then stir in the rinsed quinoa.

Lower the heat to a simmer, cover, and cook for about 15 minutes, or until all the liquid is absorbed.

Remove from heat and let it sit, covered, for another 5 minutes.

On a large baking sheet, spread out the diced red bell pepper, zucchini, and halved cherry tomatoes.

Drizzle with olive oil, and season with salt and pepper. Toss well to coat.

Spread them out in an even layer and roast in the preheated oven for about 20 minutes, or until tender and lightly charred.

In a large bowl, fluff the quinoa with a fork, then add the roasted vegetables and fresh spinach.

Squeeze the lemon juice over the top and mix everything together until combined.

Taste and adjust by adding more olive oil, lemon juice, or salt and pepper as desired.

Enjoy your Quick Quinoa Salad warm, at room temperature, or refrigerated for a refreshing bite later!