Preheat your oven to 400°F (200°C). Prepare vegetables by chopping them into bite-sized pieces.

Combine 1 cup of rinsed quinoa with 2 cups of vegetable broth in a medium saucepan. Bring to a boil, then reduce and simmer covered for about 15 minutes.

In a large mixing bowl, toss together chopped red and yellow bell peppers, zucchini, and red onion with olive oil, dried oregano, salt, and black pepper.

Spread seasoned vegetables on a lined baking sheet and roast in preheated oven for 20 to 25 minutes, stirring halfway through.

In a large bowl, combine cooked quinoa, roasted vegetables, and chopped fresh parsley. Drizzle with lemon juice and toss gently to mix.

Serve immediately or cool and store in an airtight container in the fridge for up to 3 days.