1 cup quinoa
1/2 tsp salt
2 tbsp olive oil
1 small red onion, chopped
2 clove(s) garlic, minced
1 medium (about 2 cups) zucchini, chopped
3 (about 1 1/2 cups) carrots, peeled and chopped
2 tsp fresh thyme or oregano (optional)
1/4 tsp crushed red pepper flakes
1/4 tsp ground black pepper
1 tbsp chopped fresh chives
Rinse quinoa in a strainer. In a heavy-bottomed saucepan, bring quinoa, 2 cups water, and 1/4 teaspoon salt to a boil. Cover, reduce heat, and simmer until quinoa absorbs the water, 10 to 15 minutes.
Meanwhile, heat oil in a large skillet over medium-low heat. Add onion; cook until soft and translucent, about 5 minutes.
Raise heat to medium-high and add garlic, zucchini, carrots, thyme or oregano (if using), and red pepper flakes. Sauté, stirring frequently, until vegetables are tender and golden around the edges, 8 to 10 minutes.
Season with 1/4 tsp each salt and black pepper. In a large bowl, mix together quinoa, vegetables, and fresh chives, and serve.