Vegetable Quinoa Stew

Heat the oil in a large skillet over medium-high heat. Add the onions and red, green and yellow peppers, and salt; cook and stir for about 10 minutes. Add zuchini, and cook for 5 minutes. Add the garlic, and cook for 5 more minutes.

Stir in the quinoa, vegetable stock, and tomato paste.

Return to a boil, then cover and simmer over low heat for 20 minutes, or until quinoa grains are soft. Stir in the diced tomatoes, basil, and then season with Italian seasoning, ground black pepper, and crushed red pepper flakes. Cook until heated through, then serve with grated parmesan cheese.

Reheats in the microwave really well.