Preheat the oven to 400 degrees F (200 degrees C).

Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes. Set aside to cool.

Toss sweet potatoes with 2 tablespoons olive oil on a baking sheet.

Roast in the preheated oven until tender, 20 to 25 minutes. Set aside to cool.

Combine broccoli, bell peppers, and cucumber in a large bowl; stir in quinoa and sweet potatoes.

Whisk 1/4 cup extra-virgin olive oil, maple syrup, lemon juice, lime juice, salt, and black pepper together in a small bowl. Toss salad with dressing; garnish with cilantro.