In a pot, combine wild rice and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 45 minutes or until rice is tender.

Preheat the oven to 400°F (200°C). On a baking sheet, toss bell peppers, broccoli, corn, and cherry tomatoes with olive oil, salt, and pepper. Roast for 20-25 minutes until tender.

In a mixing bowl, whisk together olive oil, lemon juice, garlic powder, salt, and black pepper.

In a large bowl, combine cooked wild rice, roasted vegetables, chickpeas, and quinoa. Drizzle with dressing and toss to combine.

Top with feta cheese and fresh parsley before serving.