Preheat the oven to 350 degrees F. Place the tomatoes, 1/4 cup oil, garlic, salt and pepper in a shallow baking dish. Toss to combine, arranging the tomatoes cut-side up. Roast the tomatoes 30 minutes, and then cool to room temperature.
Meanwhile, place the quinoa and water in a medium-sized pot and bring to a boil. Cover the pot, lower the heat to medium-low, and cook, undisturbed, 15 minutes, or until the quinoa is tender. Spoon the quinoa into a salad bowl and cool to room temperature.
Preheat a barbecue or indoor grill to medium-high. Combine zucchini, 1 Tbsp. olive oil, salt and pepper in a medium bowl. Grill zucchini 1 to 2 minutes per side, until nicely charred but still tender. Set on a plate and cool to room temperature.
Cut the grilled zucchini into thin slices and add them, the cherry tomatoes and their cooking liquid, and all remaining salad ingredients to the quinoa. Toss to combine. Taste salad and add additional salt and pepper, if needed. Cover and refrigerate salad until needed. Can be made few hours before needed.
Options: When available, instead of just red cherry tomatoes, use a mix of different coloured ones, such as red, yellow, orange and purple. Instead of goat cheese, try an equal weight of feta cheese, crumbled, in the salad. Or, if you like blue cheese, try an equal weight of Gorgonzola cheese, pulled into small nuggets.