Step 1: Place 4 cups of vegetable stock and 2 cups of (rinsed) quinoa in a large saucepan over medium-high heat. Bring to the boil. Reduce heat to low and simmer covered, stirring occasionally, for 10 minutes or until tender. Remove from heat and leave covered for 10 minutes.
Step 2: Spray a saucepan with oil. Heat over medium-high heat. Add 1 chopped capsicum and 1 chopped eggplant. Cook for 15 minutes or until softened, stirring occasionally. Add 1 chopped zucchini, onion and oregano. Cook covered, for 5 minutes or until zucchini is tender.
Step 3: Combine vegetable mixture with quinoa. Add 1/3 cup of lemon juice. Toss to combine. Season with salt and pepper. Sprinkle with oregano.