1. Rinse the quinoa under cold water until the water runs clear.

2. Bring broth or water to a boil, add quinoa, reduce heat, cover and simmer for 12–15 minutes.

3. Remove from heat and let quinoa rest, covered, for 5 minutes, then fluff with a fork.

4. Preheat oven to 400°F (200°C) and line a baking sheet.

5. Toss asparagus, snap peas and cherry tomatoes with olive oil, salt and pepper.

6. Roast vegetables for 15–20 minutes, stirring once, until tender-crisp.

7. While vegetables roast, slice radishes and chop herbs.

8. Divide quinoa between bowls, top with roasted vegetables, spinach, radishes and protein add-on.

9. Drizzle dressing and lemon juice over each bowl.

10. Sprinkle chopped herbs on top and serve warm or chilled.