Place veggies in a bowl and toss with the olive oil, salt and pepper. Place veggies on a baking sheet and roast for 30 minutes, or until softened and slightly charred. Remove from the oven and set aside to cool.
PREPARE QUINOA
Rinse the quinoa well in a fine sieve.
In a medium saucepan bring the chicken broth to a boil. Add the rinsed quinoa, cover and reduce to a simmer. Cook for 20 minutes, or until the liquid is completely absorbed.
ASSEMBLY
In a small dish, whisk together the remaining ingredients, except garbanzo beans.
In a medium to large bowl, toss the roasted vegetables with the cooked quinoa, garbanzo beans and dressing. Serve immediately as warm, or cover and refrigerate and serve cold at a later time.