Preheat oven to 400°F. Line two large baking sheets with parchment paper.
Divide chopped veggies onto the baking sheets. Drizzle 1 1/2 tablespoons of oil over the veggies and toss to coat. Season with salt and pepper.
Roast the veggies for 30-40 minutes, until tender.
Meanwhile, add quinoa to a large pot with 2 cups of water and stir. Cook for 12-14 minutes, until water is absorbed and quinoa is fluffy. Fluff quinoa with a fork.
Chop cucumbers and green onions and rinse the tomatoes.
Remove roasted veggies from the oven.
Add a couple of handfuls of chopped lettuce to the bottom of a shallow bowl. Top with quinoa, roasted veggies, and fresh veggies.