In a medium pot, combine quinoa and 2 cups of water. Bring to a boil.

Reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed.

Fluff quinoa with a fork and set aside.

Preheat the oven to 425°F (220°C).

On a baking sheet, toss bell peppers, zucchini, carrots, and red onion with olive oil, salt, pepper, and garlic powder.

Spread vegetables in a single layer and roast for 20-25 minutes, stirring halfway through.

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

Divide the mixture into serving bowls.

Top with sliced avocado, crumbled feta cheese, and chopped parsley.