Rinse 1 cup of dry quinoa under cold water for about a minute to remove bitterness. In a medium saucepan, combine the rinsed quinoa with 2 cups of vegetable broth and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until absorbed. Let sit covered for 5 minutes before fluffing.

Preheat your oven to 425°F (220°C). Chop zucchini, red bell pepper, red onion, cherry tomatoes, and cauliflower into bite-sized pieces. Toss veggies with 3 tablespoons of olive oil, 1 teaspoon of garlic powder, smoked paprika, salt, and pepper in a large bowl. Spread on a lined baking sheet in a single layer.

Place the baking sheet in the oven and roast veggies for 25 to 30 minutes, stirring halfway through. They're ready when golden brown and tender.

Whisk together 3 tablespoons of olive oil, juice of 1 lemon, 1 tablespoon of Dijon mustard, 1 tablespoon of maple syrup, grated garlic clove, and salt and pepper to taste until emulsified.

Divide the quinoa among bowls, heap with roasted vegetables, and drizzle dressing over. Sprinkle with toasted pumpkin seeds or pine nuts and add avocado slices.

Enjoy the bowl warm, at room temperature, or chilled. Store leftovers in airtight containers for up to 4 days, keeping dressing separate until serving.