Preheat oven to 425 degrees Fahrenheit. Place the vegetables on a sheet tray lined with foil. Rub in the olive oil and seasonings and bake for about 20 minutes.
Cook the quinoa according to package directions, with vegetable broth instead of water. Transfer to a large serving bowl. Salt to taste and add the parmesan. Mix with the roasted vegetables and sliced almonds.
Mix all the dressing ingredients together. Pour over the salad and mix. Enjoy!