Chock full of vegetables and colour this satisfying side dish is delicious served alongside chicken or turkey for dinner. Use up leftovers in a salad and add some chickpeas and a splash of vinegar for a full meal lunch idea.
Combine quinoa, vegetable broth, orange rind and juice in a saucepan and bring to a boil. Reduce heat to low; cover and cook for about 15 minutes or until liquid is absorbed and quinoa is tender. Fluff into a large bowl; keep warm
In a large nonstick skillet, heat oil over medium heat. Cook onion and garlic for 3 minutes or until softened.
Stir in carrot, zucchini, red and yellow peppers and cook for 5 minutes or until tender crisp.
Add salt and pepper. Stir into quinoa mixture with basil.