Preheat the oven to 180°C/356°F (fan forced). Line a large baking tray with parchment paper and set aside.

Add the quinoa to a large saucepan and top with water. Swish the quinoa around to rinse and then strain through a fine mesh sieve. Return the quinoa to the pan and repeat this step another 2 times to remove excess saponins. After returning the quinoa to the pan for a final time, top with the chicken stock and a good pinch of sea salt flakes. Place onto the stovetop and bring to a boil. Boil until most of the water has been absorbed. Turn the heat to low and place the lid on the saucepan. Once any liquid has stopped bubbling up through the quinoa, turn off the heat and leave the lid on, allowing the quinoa to steam for 10 minutes. Once the quinoa has steamed, use a lid to fluff up the quinoa and set aside.

Add the zucchini rounds, red onion wedges and cherry tomatoes to the tray. Drizzle with olive oil and season liberally with salt and cracked black pepper. Toss to coat all of the vegetables in oil and seasoning and then spread out into a single layer. Place the tray into the oven to roast for 25 minutes.

To make the dressing, add the olive oil, lemon juice, Dijon mustard and honey to a small bowl. Whisk until well combined and smooth.

To assemble the salad, add the quinoa, roasted zucchini, tomato and onion and the chopped parsley to a large salad bowl. Drizzle with the salad dressing and then toss to combine. Top with crumbled feta and toasted pepitas and serve.