Boil 1/2 cup of water in a pan on the stove. Once boiling, add 1/4c quinoa, bring down the temperature to simmer, and let the quinoa cook for about 15 minutes (or cook based on package instructions).
Preheat oven to 425F. Chop the vegetables and coat in avocado oil and all seasonings. Roast in the oven for 30 minutes.
Once everything is cooked, assemble bowl with quinoa, vegetables, sun dried tomatoes, and mackerel. Drizzle balsamic glaze on top.