Rinse the quinoa thoroughly under cold water using a fine-mesh strainer.

In a medium pot, combine the rinsed quinoa, water, and a pinch of salt. Bring to a boil, then reduce the heat, cover the pot, and let it simmer for 15-20 minutes, or until the liquid is absorbed.

Remove the pot from the heat and let the quinoa sit, covered, for an additional 5 minutes.

While the quinoa cooks, cut all the vegetables into evenly sized pieces.

In a large bowl, toss the chopped vegetables with the minced garlic, olive oil, oregano, paprika, chili flakes, salt, and black pepper. Mix well until the vegetables are evenly coated.

Preheat your oven's broiler (or grill). Spread the seasoned vegetables on a baking tray and place them under the broiler. Roast for 10-15 minutes, turning occasionally, until the vegetables are tender and slightly charred.

For the optional dressing, whisk together the lemon juice, balsamic vinegar, and Dijon mustard in a small bowl. Stir in the chopped parsley.

To serve, place a portion of the cooked quinoa on a plate, top with the roasted vegetables, and drizzle with the dressing. Serve immediately.