Preheat your oven to 200°C (400°F).

Combine the rinsed quinoa with 400ml (1.7 cups) of water or vegetable broth in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the liquid is absorbed.

While the quinoa cooks, prepare the vegetables. In a large bowl, toss the chopped bell pepper, zucchini, and red onion wedges with 30ml (2 tbsp) of olive oil, salt, and pepper.

Spread the seasoned vegetables in a single layer on a baking sheet. Roast in the preheated oven for 20-25 minutes, or until tender and slightly caramelized. Add the cherry tomatoes to the baking sheet for the last 10 minutes of roasting.

While the vegetables are roasting, prepare the lemon herb dressing. In a small bowl, whisk together the remaining 30ml (2 tbsp) of olive oil, 60ml (4 tbsp) of fresh lemon juice, minced garlic, chopped parsley, chopped mint, salt, and pepper.

Once the quinoa is cooked and fluffed, and the vegetables are roasted, combine them in a large serving bowl. Add the roasted vegetables and cherry tomatoes to the bowl with the cooked quinoa.

Pour the lemon herb dressing over the quinoa and roasted vegetables. Gently toss everything together to ensure the vegetables and quinoa are evenly coated with the dressing.

Serve the Roasted Veggie Quinoa Salad warm or at room temperature. It can also be chilled and enjoyed later.