Notes: We both thought this was just ok. Don’t know that well make it again. I added the veggies into the pot once the quinoa was done to heat up the veggies.

Ingredients:
1 cup uncooked quinoa, rinsed
2 cups fat-free, low sodium vegetable broth
1/2 cup drained roasted red peppers, chopped
2 roma tomatoes, seeded and chopped
1 small zucchini, halved lengthwise and sliced
1 cup frozen edamame, thawed
Zest of 1 large lemon
3 tbsp lemon juice
2 tbsp olive oil
1/4 cup fresh flat leaf parsley, chopped

Directions:
Toast uncooked quinoa in a medium skillet for 5 minutes. Transfer quinoa to a large pot, add vegetable broth and bring to a boil. Cover and reduce heat, and cook for 15 minutes or until the water is absorbed and the quinoa is fluffy. Remove from heat and empty into a serving bowl.

Add chopped peppers, tomato, sliced zucchini and thawed edamame. Stir well.

Whisk lemon zest, lemon juice and olive oil together and pour over quinoa mixture. Toss well. Sprinkle with parsley.