Creating the Spring Veggie Bowl is straightforward if you follow these simple steps:

1. Cook Quinoa: Rinse the quinoa under cold water. In a saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit for 5 minutes before fluffing with a fork.

2. Prepare Vegetables: While the quinoa cooks, preheat the oven to 400°F (200°C). On a baking sheet, toss cherry tomatoes, bell peppers, zucchini, and asparagus with olive oil, salt, and pepper.

3. Roast Veggies: Spread the vegetables in a single layer on the baking sheet. Roast in the oven for about 20 minutes or until tender and slightly caramelized.

4. Make Dressing: In a small bowl, whisk together olive oil, lemon juice, balsamic vinegar, Dijon mustard, minced garlic, salt, and pepper until well combined.

5. Assemble Bowl: In a large bowl, add the cooked quinoa, roasted vegetables, spinach or arugula, and avocado slices. Drizzle with the dressing and toss gently to combine.

6. Add Toppings: Sprinkle crumbled feta cheese and chopped parsley over the top for added flavor and garnish.

7. Serve: Divide the Spring Veggie Bowl into serving dishes and enjoy immediately.