In a medium pot, bring vegetable broth to a boil. Add quinoa, reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed.

Preheat oven to 425°F (220°C). On a baking sheet, toss zucchini, bell pepper, red onion, and cherry tomatoes with olive oil, salt, pepper, and garlic powder.

Spread vegetables in a single layer and roast for 20-25 minutes, or until tender and slightly caramelized.

In a large mixing bowl, combine cooked quinoa and roasted vegetables. Toss gently to combine.

Serve topped with sliced avocado, crumbled feta cheese, and chopped parsley.