1. Prepare the Quinoa: In a medium saucepan, combine the rinsed quinoa and vegetable broth (or water). Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 15 minutes, or until all the liquid is absorbed and the quinoa is fluffy. Remove from heat and let it sit, covered, for 5 minutes before fluffing with a fork.

2. Preheat Oven and Prep Vegetables: While the quinoa cooks, preheat your oven to 400 F (200 C). Line a large baking sheet with parchment paper for easy cleanup. Wash and chop your broccoli, red bell pepper, zucchini, and red onion into bite-sized pieces. Aim for uniform sizes to ensure even cooking.

3. Season the Vegetables: In a large bowl, combine the chopped vegetables. Drizzle with olive oil, then sprinkle with dried oregano, garlic powder, salt, and black pepper. Toss everything together until the vegetables are evenly coated with the oil and seasonings.

4. Roast the Vegetables: Spread the seasoned vegetables in a single layer on the prepared baking sheet. Avoid overcrowding the pan, as this can steam the vegetables instead of roasting them. If necessary, use two baking sheets. Roast for 20-25 minutes, flipping halfway through, until the vegetables are tender-crisp and slightly caramelized around the edges.

5. Assemble the Bowls: Divide the cooked and fluffed quinoa among individual serving bowls.

6. Add Roasted Veggies and Garnish: Top the quinoa with a generous portion of the roasted vegetables. If desired, sprinkle with crumbled feta cheese or nutritional yeast, and garnish with fresh chopped parsley or cilantro. Serve immediately with a lemon wedge on the side for an extra burst of freshness.