2. In a saucepan, pour 1 ½ cups vegetable broth over quinoa, add salt and bring to a boil. Turn the heat down and simmer 15 to 20 minutes or until the quinoa is done cooking.
3. Chop the fresh dill and stir it in the quinoa, gently. Set aside.
4. Chop the mushrooms into large pieces and slice the red pepper into slivers.
5. Place in a baking dish and sprinkle with the thyme, basil and garlic. Stir until the vegetable are eveny coated with the spice mixture.
6. Place in the 400 degrees F oven for about 15 min, until everything is softened, but with a slight firm texture.
7. Serve over the cooked quinoa and garnish with the freshly chopped parsley.
