Rinse the quinoa under cold water. In a saucepan, combine quinoa with 2 cups of water and bring to a boil. Reduce heat, cover, and simmer for 15 minutes until water is absorbed. Fluff with a fork and set aside.

Preheat the oven to 400°F (200°C). On a baking sheet, toss cherry tomatoes, bell peppers, zucchini, and red onion with 2 tablespoons of olive oil, salt, and pepper. Roast for 20-25 minutes until tender and slightly caramelized.

In a small bowl, whisk together the remaining olive oil, balsamic vinegar, honey, salt, and pepper.

In a large bowl, combine the cooked quinoa, roasted vegetables, and fresh cherries. Drizzle with dressing and toss gently to combine. Top with feta cheese and parsley before serving.