Steps
1. Rinse the quinoa under cold water.
2. In a saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes until quinoa is fluffy.
3. In a large skillet, heat olive oil over medium heat.
4. Add bell pepper, broccoli, carrot, and snap peas to the skillet. Sauté for about 5-7 minutes until tender.
5. Stir in the cooked quinoa, soy sauce, garlic powder, salt, and pepper. Mix well to combine and heat through for another 2 minutes.
6. Serve hot, garnished with chopped green onions.