Preheat the oven to 180 degrees C, air circulation with up and low elements on.
Wash thoroughly the quinoa under cold running water. In a medium pot bring water to a boil then add quinoa, reduce heat and simmer for 12-15 minutes. Ready when it changes texture. Don’t overcook them, you want them a bit crunchy. Take out of the pot in a fine net and place under water to stop the cooking. Set aside.
Take an oven proof dish pan and add the courgettes, mushrooms and bell peppers, drizzle with 30 ml of oil and add salt and pepper. Toss around and place in the oven for about 15 minutes. Don’t overcook them. Take out of the oven and keep for 10 minutes until able to handle them, chop to small cubes and toss them in a large bowl.
In the meantime, make the vinaigrette by adding the lemon juice, the mandarin jam 30 grs of Feta cheese and 1 tablespoon of oregano that has been extra fine chopped. Slowly add the oil and whisk.
Add to the bowl the courgettes, mushrooms, chili pepper, bell peppers, cucumber, tomatoes, and toss. Then add the quinoa, parsley, mint, 100 grs of the feta, the vinaigrette (keeping 2 tbsp aside) and fold to mix. Season to taste with salt and pepper.
Add to a dish and sprinkle the rest of the oregano, add the feta and drizzle with the remaining vinaigrette.