Add the broccoli florets and thinly sliced shallots to a large bowl.
Toss with the olive oil, then the salt, pepper and garlic powder.
Spread the broccoli and shallots out evenly on a baking sheet lined with foil.
Place in the oven and roast for 15-20 minutes.
Remove from the oven and immediately toss the broccoli and shallots with the harissa sauce.
Divide the cooked quinoa between four bowls.
Top with the roasted broccoli.
Add pine nuts, sliced avocado, tomato cucumber salad and fresh mint leaves to the bowl.
Optional: drizzle with harissa tahini sauce.
Notes
The nutritional information provided does not include the optional harissa tahini sauce topping.
You can use harissa paste, instead of harissa sauce, but may need to add 1-2 teaspoons of olive oil to thin out the paste so that it does not clump when tossing it with the broccoli.
If you'd like to use another type of nut instead of pine nuts, I'd recommend slivered almonds.
The tomato cucumber salad and harissa tahini sauce can both be made up to 3 days in advance.