Spring Vegetable and Quinoa Pilaf

INGREDIENTS

• 1 cup 1/2-inch pieces orange bell peppers
• 3 tablespoons olive oil
• 1/2 teaspoon coarse sea salt plus additional for seasoning
• 1 3/4 cups low-salt chicken broth
• 1 cup 1/2-inch pieces trimmed baby zucchini (about 6 ounces)
• 4 green onions, thinly sliced
• 2 garlic cloves, minced
• Freshly ground black pepper
• 1/2 pound asparagus, trimmed, cut on diagonal into 3/4-inch pieces
• 6 baby golden beets, peeled, cut into 1/3-inch cubes
• 1 cup 1/2-inch pieces red bell peppers
• 1 cup quinoa, rinsed and drained 3 times
• 1 tablespoon chopped fresh Italian parsley