Rinse quinoa under cold water to remove any bitterness. In a medium saucepan, combine rinsed quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until quinoa is fluffy and water is absorbed.

While the quinoa cooks, heat a non-stick skillet over medium heat. Add the diced zucchini, bell pepper, and broccoli. Sauté for about 5-7 minutes until vegetables are tender.

Add minced garlic to the skillet and cook for an additional minute, stirring frequently to avoid burning.

Once the quinoa is cooked, fluff it with a fork and combine it with the sautéed vegetables in the skillet. Stir in fresh parsley, lemon juice, and black pepper.

Serve warm, garnished with additional parsley if desired.