Quinoa Risotto

Ingredients:

• 1 cup quinoa
• 3 cups vegetable or chicken broth
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 cup diced mushrooms
• 1 cup diced zucchini
• 1 cup diced bell peppers
• 1 tsp dried oregano
• 1/2 tsp dried thyme
• 1/2 cup grated parmesan cheese
• Salt and pepper, to taste
• Fresh parsley, chopped (optional garnish)

Instructions:

1. In a large saucepan, bring the broth to a boil. Add the quinoa and reduce heat to low. Cover and simmer for 15-20 minutes, or until all the liquid is absorbed.
2. In a separate pan, heat the olive oil over medium heat. Add the onions and garlic and cook until soft. Add the mushrooms, zucchini, and bell peppers, and cook until tender.
3. Stir in the cooked quinoa, oregano, thyme, salt, and pepper. Cook for 2-3 minutes, until well combined.
4. Remove from heat and stir in the parmesan cheese.
5. Serve hot, garnished with fresh parsley, if desired.