Preheat your oven to 425 degrees Fahrenheit. Line a large baking sheet with parchment paper or lightly grease it.

In a large bowl, combine the bell pepper, zucchini, red onion, and cherry tomatoes. Drizzle with 2 tablespoons of olive oil and season with garlic powder, oregano, half of the salt, and black pepper. Toss until vegetables are evenly coated.

Spread the vegetables in a single layer on the prepared baking sheet. Roast for 25-30 minutes, stirring halfway through, until vegetables are tender and lightly caramelized at the edges.

While vegetables are roasting, rinse quinoa under cold water. In a medium saucepan, combine quinoa, vegetable broth, remaining salt, and 1 tablespoon olive oil. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed.

Remove quinoa from heat and let it sit covered for 5 minutes. Fluff with a fork to separate the grains.

Transfer the cooked quinoa to a large serving bowl. Add the roasted vegetables and gently toss to combine. Garnish with fresh chopped parsley and serve warm.