In a pot, combine quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed. Fluff with a fork and set aside.

Preheat the oven to 425°F (220°C). On a baking sheet, toss asparagus and mushrooms with olive oil, salt, and pepper. Spread in a single layer and roast for 20 minutes, or until tender and slightly crispy.

In a mixing bowl, whisk together lemon juice, honey, Dijon mustard, and olive oil until well combined.

In serving bowls, layer quinoa, roasted vegetables, and drizzle with dressing. Top with feta cheese and parsley if desired.