Heat the broth, quinoa and 1 tablespoon oil in a saucepan (the oil will prevent clumping) to a boil, cover and let it simmer for 15 minutes.
Heat the remaning olive oil in a a skillet and cook the leek for two minutes. Add the squash and cook for five minutes, stirring occasionally. Add the Brussels sprouts and asparagus and cook for 3 to 5 minutes. Add the mushrooms, garlic and zucchini and stir well. Cook for 2 minutes.
Add seasonings and stir well. Cook for another 2 minutes. Add 1 tablespoon additional broth, if needed, and stir to combine. Add the lemon juice and stir. Taste and season as necessary.
In a separate skillet, toast the pine nuts until golden brown. Once the quinoa has been cooked, remove from heat. Fluff the quinoa, and mix into the sauteed vegetable mixture. Top with toasted pine nuts, basil and parsley.
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.