Roasted Veggie & Quinoa Salad

Preheat oven to 400°F. Line a large baking sheet with parchment paper. Toss broccoli, potatoes, and zucchini in oil and seasonings. Pour onto baking sheet in an even layer and bake for 20-25 minutes or until golden/slightly charred. Cook quinoa according to package instructions. Once cooked, add lemon juice and mix to combine. In a large serving bowl, or individual plates, lay down quinoa and top with roasted veggies, pepitas, hemp seeds, pesto, and avocado. Serve immediately and enjoy!