Preheat your oven to 400°F (200°C).

Combine rinsed quinoa and vegetable broth in a saucepan. Bring to a boil, then reduce heat to low and simmer for about 15 minutes. Let it sit covered for 5 minutes before fluffing with a fork.

Toss your chopped red and yellow bell peppers, zucchini, and red onion in olive oil, dried oregano, salt, and black pepper on a baking sheet.

Roast the seasoned vegetables for 20-25 minutes until tender and caramelized.

Mix the cooked quinoa with the roasted vegetables in a large bowl. Add chopped fresh parsley and drizzle with lemon juice.

Toss gently to combine and serve. Optional: Garnish with extra parsley or feta cheese.