Rinse the quinoa thoroughly under cold water in a fine-mesh strainer for about 1–2 minutes.

In a medium saucepan, combine the rinsed quinoa with vegetable broth. Bring to a boil, then reduce to a simmer and cover for about 15 minutes.

In a large skillet, heat olive oil over medium heat. Add diced bell peppers and zucchini, sauté for 5–7 minutes.

Stir in spinach, garlic powder, and dried thyme. Cook for 2–3 minutes until spinach wilts.

Fluff cooked quinoa with a fork and add to the sautéed vegetable mixture. Season with salt and pepper to taste.

Remove from heat, drizzle with more olive oil, and serve hot.