Heat 1 tbsp olive oil in a medium saucepan over medium heat. Add rinsed quinoa, toasting until fragrant and dry, about 2 minutes.

Pour in 2 cups vegetable broth, bring to a gentle boil, then reduce heat to low. Cover and cook 15 minutes, until liquid is absorbed.

In a skillet, heat 1 tbsp olive oil over medium-high heat. Add diced carrots and bell peppers, cook 4 minutes until slightly tender.

Stir in 1 cup diced zucchini and 2 cloves minced garlic, cooking gently. Continue 3–4 minutes until vegetables are crisp-tender and garlic turns fragrant.

Remove quinoa from heat, let it rest covered for 5 minutes. Gently fluff with a fork to separate and lighten the grains.

Transfer sautéed veggies into quinoa, toss in chopped parsley and thyme leaves. Drizzle 1 tbsp lemon juice, season with salt and pepper to taste.