Heat olive oil in a medium lidded pan on medium heat.
Add the red pepper, onion, and garlic.
Cook, stirring occasionally, until the onion is translucent, about 5 minutes.
Add the quinoa, broth, thyme, rosemary, salt, and pepper to the pan.
Stir everything to combine.
Increase the heat to bring the mixture to a boil, then immediately reduce to a simmer.
Cover the pan and cook until the liquid is absorbed and the quinoa is plump, about 20 minutes.
Remove the pan from the heat and let it sit, still covered, for 5 minutes. Uncover and fluff the quinoa with a fork before serving.
Finish the dish with a squeeze of fresh lemon juice and a sprinkle of chopped parsley to brighten up the flavors just before serving.
