Toss the chopped vegetables with olive oil, salt, and black pepper until evenly coated

Spread the vegetables in a single layer and roast until tender and lightly caramelized with golden edges

Rinse quinoa under cold water until it runs clear to remove bitterness

Combine quinoa and water in a saucepan, bring to a boil, then reduce heat and simmer until fluffy and liquid is absorbed

Remove quinoa from heat and let it rest, then fluff gently with a fork

Add salad greens to a large bowl and layer the warm roasted vegetables on top

Spoon the cooked quinoa over the vegetables while still slightly warm

Drizzle with vinaigrette and toss gently to combine without crushing the ingredients

Sprinkle feta cheese and sunflower seeds over the top for added texture and flavor

Serve immediately or allow to cool slightly for a refreshing salad experience