Rinse the quinoa under cold water. In a medium saucepan, combine the quinoa, water (or broth), and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit covered for 5 minutes before fluffing with a fork.

Preheat a grill pan over medium-high heat. Toss the zucchini slices, red bell pepper strips, and red onion wedges with olive oil, salt, and pepper. Grill for 3-4 minutes per side until tender and marked with deep char lines.

In a small bowl, whisk together the Greek yogurt, olive oil, lemon juice, minced garlic, and dried oregano. Season with salt and pepper to taste until smooth and creamy.

Divide the fluffy quinoa into rustic bowls. Top with the charred zucchini, red bell pepper strips, grilled red onions, halved Kalamata olives, and crumbled feta cheese. Drizzle generously with the creamy lemon-herb dressing and garnish with chopped parsley and toasted pine nuts.