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Cook the quinoa according to package directions. Fluff and set aside to cool.
(optional) Heat oven to 400°F. Roast whole or sliced. Combine tomatoes with 1 tablespoon olive oil, sprinkle with a little salt and pepper. Roast for 15-20 minutes, stirring occasionally. Cool completely.
Diced the vegetables: bell peppers, red onion, cucumbers, parsley.
Combine all ingredients in a small dish and stir to combine.
Combine the cooled quinoa and combine together with the vegetables and then pour the dressing and toss to combine. Keep stored in the refrigerator in an airtight container.