Heat a large skillet over medium-high heat and add a drizzle of olive oil. Add the lean ground beef, minced garlic, and finely chopped onion. Cook until the beef is well browned, about 5-6 minutes.

Stir in soy sauce, ground cumin, and black pepper, cooking for another 2 minutes to infuse flavors.

Rinse quinoa under cold water. Combine with vegetable broth and salt in a saucepan. Bring to a boil, then reduce heat and simmer for about 15 minutes.

Let quinoa steam covered for 5 minutes, then fluff with a fork.

Prepare vegetables: halve cherry tomatoes, dice cucumber, slice bell peppers, and grate or slice carrot. Combine with baby spinach in a bowl.

Whisk together olive oil, lemon juice, and honey in a small bowl. Add salt and pepper to taste.

Divide quinoa and beef among bowls, top with dressed vegetables and optional toppings.