Cooking Instructions:

Rinse the quinoa under cold water in a fine-mesh sieve to remove its natural coating, called saponin, which can impart a bitter taste. Drain well.

In a medium saucepan, combine the rinsed quinoa and vegetable broth (or water). Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the liquid has been absorbed. Remove from heat and let it sit covered for 5 minutes.

Meanwhile, heat olive oil in a large skillet or wok over medium-high heat. Add the minced garlic and sauté for about 30 seconds until fragrant.

Add the sliced red bell pepper, broccoli florets, carrot, zucchini, and snap peas to the skillet. Stir-fry the vegetables for about 5-7 minutes until they're tender-crisp.

Once the quinoa is ready, fluff it with a fork and add it to the skillet with the vegetables. Pour in the gluten-free soy sauce and mix everything together. Cook for an additional 2-3 minutes, allowing the flavors to meld.

Season with salt and pepper to taste. If desired, sprinkle sesame seeds on top before serving.