Assemble fennel, butternut squash, and bell peppers on a baking sheet. Toss vegetable with 2 tablespoons EVOO, salt and pepper. Bake for 45 minutes or until golden brown.
Bring 3 cups of vegetable broth to a boil. Add quinoa, and simmer until all of the broth has evaporated. Fluff with a fork when it's ready.
In a large bowl, whisk together lemon juice, turmeric, cumin, smoked paprika, honey, 3 remaining tablespoons of EVOO, and salt and pepper to taste.
When the roasted vegetables are done, toss them into bowl with the vinaigrette. Toss in marinated artichoke hearts, cooked quinoa, green onions, and spinach.
Season with extra salt and pepper to taste. Top the salad with sliced toasted almonds. Enjoy!
Recipe by Chef Times Two at https://www.cheftimestwo.com/vegan-superfood-quinoa-salad/