Preheat the oven to 400°F.

In a large bowl, mix together the ground turkey, Dijon mustard, Worcestershire sauce, breadcrumbs, Parmesan cheese, and a pinch of salt and pepper. Form into small meatballs, about 1 to 2 tablespoons each. Line up on a baking sheet. Spread the broccoli around the meatballs and drizzle 1 tablespoon of olive oil over the broccoli. Sprinkle with red pepper flakes and lightly season with salt and pepper. Gently toss everything to coat in the olive oil, being careful to not damage the meatballs. Bake for 20 minutes, gently tossing halfway through.

While the meatballs and broccoli cook, make the quinoa according to the package.

Make the vinaigrette by adding the sun-dried tomatoes and pesto to a food processor. Process until finely chopped. Add the lemon zest, lemon juice, red wine vinegar, and chicken broth. Pulse until combined. Season to taste with salt and vinegar.

Add the spinach and tomatoes to serving bowls. Sprinkle with shaved Parmesan and croutons. Add the turkey meatballs, roasted broccoli, and cooked quinoa. Drizzle with the pesto vinaigrette and toss to combine. Serve immediately. Enjoy!