Quinoa Vegetable Pilaf

Instructions

1. Prepare the quinoa
   Rinse the quinoa under cold water using a fine mesh strainer until the water runs clear. This removes the natural bitter coating called saponin. Drain well.
2. Cook the quinoa
   In a medium saucepan, bring the vegetable broth to a boil. Add the quinoa, reduce heat to low, cover, and simmer for about 15 minutes until the liquid is absorbed and the quinoa is tender. Remove from heat and let stand, covered, for 5 minutes.
3. Sauté the vegetables
   While the quinoa is cooking, heat the olive oil in a large skillet over medium heat. Add the onion and cook until translucent, about 3-4 minutes. Add the garlic and cook for another 30 seconds until fragrant. Add the bell pepper and zucchini, and cook for 5-7 minutes until vegetables begin to soften.
4. Season the vegetables
   Stir in the ground cumin and turmeric powder. Cook for 1 minute to toast the spices. Add salt and pepper to taste.
5. Combine with quinoa
   Fluff the cooked quinoa with a fork and add it to the skillet with the vegetables. Stir in the cherry tomatoes and frozen peas. Cook for 2-3 minutes until the peas are heated through and tomatoes begin to soften slightly.
6. Finish and serve
   Remove from heat and stir in the fresh lemon juice and chopped parsley. Adjust seasoning if needed. Serve warm or at room temperature as a side dish or light main course.