1cupred bell pepper,washed, dried & cut into small dice
1tablespoonfresh lemon juice
⅓cupfresh basil,washed, dried and finely chopped
salt and freshly ground black pepper
Pour the water into a medium-sized pot, place it over high heat, and bring to a boil. Add the quinoa, reduce the heat to low, cover and simmer until all of the liquid has been absorbed, about 15 minutes.
While the quinoa is cooking, coat the bottom of a very large sauté pan with olive oil and place it over medium heat. Add the onion and garlic and cook, stirring often, until soft, about 7 minutes.
Sprinkle in the paprika, oregano and thyme and mix. Once it’s very aromatic, add the carrots and cook for a few minutes. Then add the zucchini and pepper and cook, stirring often until all of the vegetables are tender, about 8 minutes.
Either in a large mixing bowl, or directly in the sauté pan if it’s big enough — fold the cooked quinoa into the vegetables.