Rinse the quinoa: Start by rinsing 2 cups of quinoa under cold water to remove any bitterness.

Heat oil: In a large skillet, pour 2 tablespoons of olive oil and heat over medium heat. Add 2 cloves of minced garlic and sauté until fragrant, about 1 minute.

Cook veggies: Toss in 2 cups of mixed vegetables like bell pepper, zucchini, and carrots. Stir-fry until they're tender, roughly 5-7 minutes.

Add chickpeas and spices: Stir in 1 can of drained and rinsed chickpeas, along with 1 teaspoon each of cumin and paprika. Season with salt and black pepper to taste.

Pour in broth and quinoa: Carefully add the 4 cups of vegetable broth and your rinsed quinoa to the skillet. Bring the mixture to a gentle boil.

Simmer to perfection: Reduce the heat, cover, and let it simmer for about 20 minutes, until the quinoa is fluffy and the broth is mostly absorbed.

Fluff and garnish: Gently fluff the dish with a fork to separate the grains. Finish by garnishing with fresh herbs for a burst of color and freshness.