Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

In a medium pot, bring 2 cups of water to a boil. Add the rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Remove from heat and let it sit covered for 5 minutes. Fluff with a fork.

Toss the diced red bell pepper, zucchini, yellow squash, and red onion with 2 tbsp olive oil, salt, black pepper, and dried oregano. Spread evenly on the prepared baking sheet.

Roast the vegetables in the preheated oven for 20-25 minutes, stirring halfway through, until tender and slightly caramelized.

In a small bowl, whisk together the lemon juice, 2 tbsp olive oil, honey, and minced garlic to make the dressing.

In a large bowl, combine the cooked quinoa, roasted vegetables, crumbled feta cheese, and chopped parsley. Drizzle with the lemon dressing and toss gently to combine.

Serve the quinoa salad warm or chilled. Enjoy!