Step 1: In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed. Fluff with a fork and set aside to cool.
Step 2: Preheat your grill to medium-high heat. Lightly brush the zucchini, bell peppers, and red onion with a small amount of olive oil and season with salt and pepper.
Step 3: Place the vegetables on the grill and cook for 4-5 minutes per side, or until tender and charred. Remove from the grill and once cool enough to handle, chop into bite-sized pieces.
Step 4: In a small bowl, whisk together the remaining olive oil, lemon juice, minced garlic, oregano, salt, and pepper to create the dressing.
Step 5: In a large mixing bowl, combine the cooked quinoa, grilled vegetables, cherry tomatoes, and fresh parsley.
Step 6: Drizzle the dressing over the salad and toss well to combine. Serve warm or at room temperature for a perfect healthy summer meal.