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.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.