1 cup quinoa
½ tsp. kosher salt,
2 Tbsp. olive oil
1 small red onion, chopped
2 cloves garlic, minced
1 medium zucchini, chopped (2 cups)
divided 3 carrots, peeled and chopped (1 ½ cups)
¼ tsp. crushed red pepper flakes
2 tsp. fresh thyme or oregano (optional)
1 Tbsp. chopped fresh chives
Rinse quinoa in a strainer. In a heavy-bottomed saucepan, bring quinoa, 2 cups water, and ¼ tsp. salt to boil. Cover, reduce heat, and simmer until quinoa absorbs the water, 10-15 minutes. 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 next 5 ingredients. Sauté, stirring frequently, until vegetables are tender and golden around the edges, 8 to 10 minutes. Season with ¼ tsp. salt. In a large bowl, mix together quinoa, vegetables, and fresh chives and serve.