Preheat the oven to 400°F (200°C). Prepare the vegetables by washing and chopping them.

In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a gentle boil, reduce heat, cover, and simmer for about 15 minutes.

Toss the prepared vegetables with olive oil, oregano, salt, and black pepper. Spread on a baking sheet and roast for 20-25 minutes.

In a large bowl, combine the fluffy quinoa and roasted vegetables. Mix gently to maintain the integrity of the ingredients.

Stir in the fresh parsley and drizzle with lemon juice before serving.

Serve warm or store in an airtight container for up to three days.