Rinse one cup of quinoa under cold water until water runs clear, then combine with two cups of water and half a teaspoon of salt in a saucepan. Bring to boil, cover, reduce heat, and simmer for 15-20 minutes until liquid is absorbed. Fluff with fork and set aside.

Preheat your grill or grill pan to medium-high heat for about 5 minutes.

In a large bowl, toss chopped zucchini, red and yellow bell peppers, sliced red onion, and halved cherry tomatoes with olive oil, salt, oregano, smoked paprika, and black pepper until well-coated.

Grill the vegetable mixture in a single layer for 5-7 minutes on each side until tender and marked. Remove and cool slightly.

Combine grilled vegetables with cooked quinoa in the bowl, adding chickpeas, parsley, and lemon juice. Toss gently to mix.

Optionally crumble feta cheese over the top before serving.