INGREDIENTS
1 cup
quinoa
2
bell peppers, diced
1
zucchini, diced
1
yellow squash, diced
1
red onion, diced
1
fennel bulb, diced
6
garlic cloves, chopped
1 tbsp
olive oil
Juice and zest from ½ a lemon
1 tsp
dried sage
1 tsp
dried rosemary
1 tsp
dried thyme
Salt and pepper