Preheat oven to 400 degrees Fahrenheit. Line a large baking sheet with parchment paper.

In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed. Remove from heat and let stand covered for 5 minutes, then fluff with a fork.

In a large bowl, toss broccoli, sweet potato, bell pepper, and cherry tomatoes with 2 tablespoons olive oil, turmeric, garlic powder, ginger, salt, and pepper until evenly coated.

Spread vegetables in a single layer on the prepared baking sheet. Roast for 25-30 minutes, stirring halfway through, until vegetables are tender and lightly caramelized.

Divide cooked quinoa among four bowls. Top each bowl with an equal portion of roasted vegetables.

Drizzle remaining tablespoon of olive oil over the bowls and garnish with fresh parsley. Serve warm and enjoy.