Rinse and drain the quinoa, then add it to a saucepan with vegetable broth. Bring to a boil, reduce to a simmer, cover, and cook for 15 minutes. Fluff with a fork and let cool for 5-10 minutes.

Preheat your oven to 400°F and line a baking sheet with parchment paper.

In a bowl, toss sweet potato chunks with 1 tablespoon of oil, ½ teaspoon of salt, and ¼ teaspoon of pepper. Spread on the baking sheet and roast for 20 minutes, flipping halfway.

Combine broccolini with remaining oil, minced garlic, ½ teaspoon of salt, and ¼ teaspoon of pepper. After the sweet potatoes have roasted for 20 minutes, add broccolini to the tray and roast for an additional 12-15 minutes.

Season salmon filets with salt and pepper, place skin-side down on a parchment-lined baking dish, and roast for 10 minutes at 400°F.

Mix mustard, lemon juice, maple syrup, and minced garlic. After taking salmon from the oven, spread the glaze over each filet and roast for another 4-5 minutes.

For meal prep bowls, divide quinoa into 4 servings. Top each with roasted veggies and a salmon filet. Drizzle with lemon vinaigrette if desired.

For storage, layer quinoa, salmon, and veggies in meal prep containers. Heat as desired.