- In a saucepan, brown the onion with the pepper in the oil. Add the quinoa and almonds and sauté until lightly browned. Season with salt and pepper.
- Add the garlic and spices and cook 1 minute, stirring constantly.
- Add the broth, squash, cauliflower, and bell pepper.
- Bring to a boil. Cover and simmer gently for 12 to 15 minutes. Remove from the heat and stir. Let stand, covered, for 5 minutes or until the quinoa has completely absorbed the liquid. Adjust the seasoning. Sprinkle with cilantro.