Preheat oven to 400 F.
Line a baking sheet with a silicon sheet or parchment paper. Trim the end of the zucchini. Cut lengthwise into three to four ½ inch wide strips. Place on the baking sheet, flesh side up.
Chop the sweet potato into small ½ inch dice. Place on the baking sheet with the zucchini. Sprinkle the vegetables with salt and pepper.
Roast for 20-24 minutes until the sweet potatoes have cooked through. Once cooked, remove from the oven and let cool.
While the vegetables are roasting, rinse and drain the quinoa. Place 1¾ cups of water into a 2 qt saucepan. Add the rinsed quinoa. Bring to a boil, cover, and then reduce to a simmer. Cook for about 15 minutes until all of the water is absorbed. Once cooked, remove to a large serving bowl and let cool.
While the vegetables and quinoa are cooking, trim the ends of the scallions and thinly slice. Then roughly chop the pistachio nuts, apricots and parsley.
In a small bowl or measuring cup mix the dressing ingredients including the chili flakes, if using. Pour them over the cooled quinoa and stir to mix.
Chop the cooked zucchini into ½ inch pieces.
Now add the zucchini, sweet potato, scallions, pistachios, dried apricots and parsley to the serving bowl. To finish, mix thoroughly to combine all of the ingredients.
Garnish with lemon wedges and parsley.