1. Rinse the quinoa thoroughly 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. Let the quinoa sit covered off heat for 5 minutes and then fluff with a fork.

5. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

6. Toss bell pepper, zucchini, and red onion with olive oil, salt, and pepper on the baking sheet.

7. Roast vegetables for 20 minutes, stir, then add cherry tomatoes and roast 5 more minutes.

8. Whisk lemon juice, olive oil, Dijon mustard, minced garlic, and maple syrup until emulsified and season to taste.

9. In a large bowl combine quinoa, roasted vegetables, chickpeas, nuts or seeds, and avocado.

10. Pour the dressing over the salad while warm and toss gently to coat.

11. Garnish with fresh herbs and serve warm or chilled.