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Spring Vegetable and Quinoa Pilaf

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

Bring broth and 1/2 teaspoon sea salt to boil in medium saucepan; add quinoa. Cover, reduce heat to low, and simmer until quinoa is tender and broth is absorbed, about 15 minutes. Remove from heat; fluff with fork. Cover and reserve.
Meanwhile, bring 1 1/4 cups water to boil in large nonstick skillet over medium heat. Add beets. Cover and cook until beets are tender, about 8 minutes. Uncover; cook until any water in skillet evaporates. Increase heat to medium-high. Add olive oil and garlic; sauté 30 seconds. Add all bell peppers, asparagus, and zucchini. Sprinkle with sea salt and black pepper. Sauté until just tender, about 8 minutes. Add cooked quinoa, green onions, and parsley to vegetables in skillet; toss to combine. Season with sea salt and pepper.

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