Bring broth to a boil in a medium saucepan; stir in quinoa, reduce heat to medium-low, cover and simmer for about 15 minutes or until quinoa is tender and liquid is absorbed. Remove from heat; immediately add edamame and corn (no need to stir). Cover and let stand for 10 minutes.
Cut squash into 1-inch (2.5 cm) cubes to make about 4 cups (1 L). Toss with half of the oil, the paprika and half each of the salt and pepper. Spread out on a large parchment paper-lined baking sheet; roast in a preheated 400°C (200°C) oven for 20 minutes.
Meanwhile, stir remaining oil with mustard and remaining salt and pepper; brush all over tops of salmon. At the 20-minute mark, stir squash. Add salmon pieces to squash tray, pushing aside squash as necessary to make space for salmon (allow a bit of space between each piece). Continue roasting until squash is tender and golden brown around edges and salmon is cooked through and flakes when tested with a fork, about 10 minutes.
Stir and divide quinoa mixture among plates. Top each with some of the squash and salmon; sprinkle with feta and top with almonds, if using.
Tip: If tricolour quinoa is unavailable, use a mixture of red and black or use regular quinoa instead.
Per serving: 400 calories, 32 g protein, 15 g fat (3 g saturated fat), 36 g carbohydrates, 5 g fibre, 69 mg cholesterol, 643 mg sodium