1. Rinse the quinoa under cold water and drain.

2. In a pot, combine the quinoa with 2 cups of water and bring to a boil.

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

4. Remove the pot from heat and let it sit covered for 5 minutes, then fluff with a fork.

5. Preheat the oven to 400 degrees F (200 degrees C).

6. Spread the chopped zucchini, bell peppers, cherry tomatoes, and red onion on a baking sheet.

7. Drizzle the vegetables with 1 tablespoon of olive oil and season with salt and pepper.

8. Roast the vegetables for 18 to 22 minutes, stirring halfway, until edges are slightly charred.

9. In a bowl, whisk together the remaining olive oil, lemon juice, chopped basil, salt, and pepper.

10. Combine the warm quinoa and roasted vegetables in a large bowl.

11. Pour the lemon-basil dressing over the mixture and toss gently to coat.

12. Adjust seasoning with extra salt, pepper, or lemon juice if desired.

13. Serve warm or chilled and garnish with fresh basil leaves.